Wilted Mixed Greens

Wilted Mixed Greens1 1/2 pounds mixed tender or baby greens (such as young chard, kale, mustard greens, spinach, beet greens, dandelion and arugula), coarse stems discarded and leaves roughly chopped (about 20 cups)
2 tablespoons red-wine vinegar
1/2 teaspoon salt
3 tablespoons extra-virgin olive oilBring a 6- to 8-quart pot of lightly salted water to a boil. While the water heats, set a large bowl next to the sink. Fill it with very cold water.Once the water in the pot has heated, add the greens and cook, uncovered, until wilted and tender, about 3 minutes.Drain the greens in a colander, then immediately plunge them into the bowl of cold water to stop the cooking. Once the greens have cooled, drain them again in the colander for about 1 hour, tossing occasionally.Just before serving, whisk together vinegar, salt and oil in a medium bowl. Add the greens and toss to coat.Serves four.Ruth Cousineau, Gourmet, May 2003