Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."
1 pound wild greens (turnip, mustard, purslane, beet, chicory, dandelion, radish)
3 tablespoons aged red-wine vinegar
1/2 teaspoon prepared mustard
1/4 cup olive oil
Steam the greens. Drain well. In a small bowl, combine the vinegar, mustard, and olive oil. Pour over the warm greens. Season with salt.