Grate the lemon zest and set aside. Cut the lemon in half and squeeze out all the juice. Remove any seeds, and place half the juice into a small bowl. Add the oil and a pinch of both salt and pepper. Whisk to combine or shake in a jar. Add more juice, salt, or pepper, to taste.

Fill a large saucepan halfway with water and a pinch of salt. Bring to a boil over high heat.

In the meantime, trim the stems off the greens (put in the freezer to add to broth!) and finely slice the leaves.

Once the water has come to a boil, drop in the sliced greens and cook for 3-4 minutes, until tender but still bright green. Drain in a colander and allow to dry for a few minutes before returning to the saucepan.

Drizzle the dressing over the greens and gently toss to coat. Serve immediately and enjoy!