Foraged Greens Medley

Foraged Greens Medley is a vibrant side dish that showcases the earthy flavors of wild greens, combined with fresh herbs and a hint of garlic. This dish celebrates the bounty of nature with a nutritious and wholesome blend that complements any meal.

Ingredients

• Dandelion Greens - 100 grams
• Chickweed - 50 grams
• Lamb's Quarters - 100 grams
• Nettle Leaves - 50 grams (blanched)
• Garlic - 2 cloves, minced
• Olive Oil - 2 tablespoons
• Lemon Juice - 1 tablespoon
• Sea Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon

Steps

1. Begin by foraging or acquiring fresh dandelion greens, chickweed, lamb's quarters, and nettle leaves, ensuring they are clean and free of pests.
2. Blanch the nettle leaves in boiling water for 1-2 minutes, then drain and cool them in ice water to stop the cooking process. Squeeze out excess water and chop coarsely.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
4. Add the dandelion greens, chickweed, lamb's quarters, and blanched nettle leaves to the skillet. Sauté for about 5 minutes, stirring occasionally until the greens are wilted and tender.
5. Remove the skillet from heat and drizzle the lemon juice over the greens. Season with sea salt and black pepper to taste. Toss gently to combine.
6. Serve warm as a side dish, garnished with additional lemon wedges if desired.

Nutrition

• Calories: 80
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A, C, and K, supporting overall health and immune function.
• High in fiber, promoting digestive health and satiety.

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