Whether you forage them yourself or find them at the farmer’s market, wild spring greens pack a nutritious—and flavorful—punch.
Here are a few recipes to go wild for:
Nettles
Try puréed nettles in soup or pesto.
Croatian blitva, traditional and hearty peasant fare from the Dalmatian Coast, is traditionally made with Swiss chard and potatoes, garlic and olive oil. Why not try subbing one leafy green for another? Try this recipe with nettles. And, for extra flavor, add a bit of pancetta.
Dandelions
This dish, sort of a wild green take on shakshuka, requires only five ingredients and would be great for weekend brunch.
Purslane
Jalapeno and freshly squeezed lime give this refreshing salad a bit of a bite.
Watercress
Grated apple and sweet onion—such as Walla Walla— help make this simple Avocado and Watercress Salad from Epicurious pop.
Miner’s lettuce
Bridge the seasons with this salad which pairs the citrus fruit and root vegetables of winter with the first greens of spring.
Cattails
This earthy bowl or side dish features wild rice, mushrooms and pine nuts.