1 4 quart soup or pasta pot for blanching the greens
1 10 inch saute pan or skillet for finishing the dish
Ingredients
6ozMixed wild greens aim for at least 7 different species, preferably including some borage and asters.
1 tablespoon extra virgin olive oil
Kosher salt
Fresh ground black pepper
Crushed red pepper, to taste optional
1large clove garlic
Instructions
Wash and clean the greens, then spin dry.
Crush the garlic clove to a paste with the back of a knife.
If you want a milder flavor from your greens, blanch them in salted water for 30 seconds, then remove and cool.
Heat the garlic and oil over medium heat until light-brown, then add the greens, along with a splash of water (if they're raw) cover the pan and cook for a couple minutes until the greens are tender and taste good to you.
Double check the seasoning for salt, pepper and heat, adjust as needed, then serve with lemon wedges on the side.
Notes
Alternate traditional preparation
There's likely as many variations of this as there are wild edible plants. One of the more interesting versions involves cooking the greens with a splash of red wine and serving them cool.