The following wild greens recipe is from Mrs. Alaska. Many wild greens can be cooked the same way people like to cook spinach: with butter and lemon or garlic or as a creamy concoction. In spring, we enjoy fiddlehead ferns and fireweed shoots. In early summer, we eat dandelion leaves raw and cooked. But my favorite wild green is Lamb’s Quarters. It is chock full of vitamins A, C, K, iron, and calcium. Unlike many leafy greens, its flavor does not include a bitter or sulfurous component. It is mild, and almost nutty. This slim plant with grey/green soft leaves, grows …
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