Garlic & Lemon Garden Greens

A simple preparation for tender greens, to be used only after the plant species has been positively identified as edible.

Equipment

• skillet

Ingredients

• 2 cups confirmed edible young leaves
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ½ small onion, finely chopped
• Salt and black pepper
• 1 teaspoon fresh lemon juice

Instructions

1. Wash the edible leaves thoroughly.
2. Follow the species-specific preparation instructions. Some wild greens must be blanched before eating.
3. Heat the olive oil in a skillet.
4. Add the onion and garlic and cook for 2–3 minutes.
5. Add the prepared greens and cook until tender.
6. Season with salt and pepper.
7. Finish with lemon juice and serve warm.

Notes

Do not eat an unidentified wild plant. Confirm the plant’s identity using several characteristics, including flowers, stem, leaves, and growth habit. Check whether the confirmed species is toxic to pets or children.