Most people know me as a meat and fish guy, but I love working with greens and herby things every bit as much — especially in springtime. What follows are my favorite recipes for greens like nettles, wild green onions, wild mustards, etc. Not all are vegetarian, but all can be made so easily.
And while I am at it, here’s my go-to method for cooking greens:
- Wash and chop.
- Saute in olive oil (or bacon fat) with salt, garlic, chile and maybe a little broth or wine.
- Cook over high heat and toss around until the greens are wilted by still vivid. Serve at once.
Use that basic recipe for dandelions, wild lettuces and chicories, amaranth, lamb’s quarters, pigweed, New Zealand spinach, sea rocket, orache and basically any other edible leafy green you find in the wild.
How to identify, harvest and eat some of our most common edible “weeds,” including dandelion greens, chicory, wild lettuce and their cousins.