chicory, dandelion greens, sorrel, miners lettuce, chickweed, wild onions, and wild garlic
If you come upon a big patch of edible wild greens and a few handfuls won’t be missed, you are in for a treat.
Fill a 2-quart cook-pot with washed greens, add about 1/2 inch of water. Cover as tightly as possible (maybe a big rock will help), bring to a boil. Steam only 3 to 5 minutes. Serve with sesame seeds, soy sauce, grated cheese, cooked potato, mushrooms, salad dressing, cooked noodles, or vegetable broth (made in juice).
Remember, when picking greens, please never take more than you need or will use.