(doesn’t sound so appetizing but it is delicious)
Only harvest weeds from lawns or gardens that have not been sprayed.
2 cups torn romaine or other leaf lettuce (I like to add a few shreds of sorrel as well for a lemony burst)
1 cup chopped chard or kale
¼ cup diced green onions
¼ cup torn chickweed
¼ c. torn purslane
¼ c. torn dandelion leaves (use only the inner ones)
1 small clove garlic, minced finely
3 T. high-quality olive oil, divided
1 T. fresh lemon juice
¼ c. crumbled feta or bleu cheese
Salt and pepper to taste
Put the chopped kale or chard in a medium-sized bowl. Add 1 T. olive oil and the garlic. Massage with your hands until the amount of greens is reduced and the greens are dark green and soft. Add the lettuce, green onions and “weeds”. Toss lightly and dress with the remaining olive oil and lemon juice. Serve in wide bowls to show off the greens, top with the cheese and salt and pepper to taste.