This simple and tasty lemon and olive oil sauce is traditionally served over cooked vegetables.
When I was growing up, this is what my mom served on all out cooked vegetables. It was years before I realized most of my friends ate their veggies with melted butter.Susan Tweeton
- Juice of one or two lemons
- ½ cup olive oil
- Salt and pepper to taste
Combine all ingredients.
Serve over cooked cabbage, broccoli, cauliflower, or Brussels sprouts; cooked spinach, Swiss chard, or any other dark, leafy greens.