1½ lb. mixed greens (use our Asian mixed greens, plus chard and bok choy or spinach), stems discarded & leaves coarsely chopped (20 cups) 2 Tbsp. red-wine vinegar ½ tsp. salt 3 Tbsp. extra-virgin olive oil

Cook greens in a 6- to 8-qt pot of water , uncovered, until wilted & tender, about 3 mins. Drain greens in a colander, then immediately plunge into a large bowl of very cold water to stop cooking. Once cooled, drain in colander, tossing occasionally, 1 hour. Just before serving, whisk together vinegar, salt, & oil in a bowl until combined well. Add greens & toss to coat. Note: Greens can be cooked and drained (but not dressed) 1 day ahead and chilled, covered. Bring to room temp. before proceeding.

Adapted from recipe in Gourmet, May 2003