Both my parents were born early in the Depression years and grew up eating some wild greens, developed an affection for them and continued cooking and eating them, so I’ve had them myself.
Dandelion greens are very nice in a mixed salad, sort of peppery, adds a little kick. Dandelion makes a decent wine and I’ve heard jelly although I’ve never had the jelly.
The young green shoots of Poke Weed are edible and pretty good, as salad or cooked, just leave the grown leaves that have started getting a little purple and veiny alone, they become toxic at that point so just the young, purely green shoots and leaves.
Kudzu leaves, blooms and root tubers are edible. The younger leaves are decent batter dipped and fried up crispy. The blooms make a great jelly, vibrant purple, the blooms give it that color. The root tubers are sort of like a potato and prepared similarly. They’re also reputed to be something of a hangover cure, with I believe some scientific study to back that up.
Wild mustard is a nice, pungent green. So are “creasy greens” which are actually wild fieldcress, quite a kick to those cooked but they’re good. The name is a corruption of “cress,” they’ve been eaten in the south since colonial times.
Ramps are very strong, like a cross between an onion and garlic. Eating them raw is quite an experience, more of a novelty at ramp festivals in the Blue Ridge, I wouldn’t recommend it unless you’re a thrill seeker. They’re much milder sautéed or fried, and many look forward to ramp season since they’re the first edible greens of the season.
There are a variety of others that are edible but the above are the ones commonly known to the old country folk in the south, with several of them achieving a level approaching that of cuisine at the hands of accomplished restaurant chefs looking for local and wildcrafted foods for their restaurants.
... and fried fiddlehead ferns, forgot that one.