Gently cooked "sallet" or salad of wild dames rocket greens
1lbdames rocket basal leaves
Mild tasting salad dressing--your choice consider something simple like fresh lemon juice and olive oil
Saltas needed for the blanching water--about 1 tablespoon per quart
If your leaves are mature with stems, cut them into pieces a few inches long.
Bring a couple quarts of salted water to a boil, then immerse the leaves, stirring occasionally, until just barely tender--a minute or two (taste them to check).
Remove the leaves to a bowl of cold water to cool and halt the cooking, then squeeze dry, fluff and separate them, and put in a bowl. Toss lightly with olive oil, lemon juice, or your favorite light-tasting dressing and serve as a side dish.
For a warm dish, fry a little clove of thinly sliced garlic in a pan, and, after the leaves are blanched, cooled and squeezed dry, fry them until hot with the garlic, toss, season with salt and serve.