I cannot abide cooked greens as a side. If I can’t eat ‘em raw, I usually mix them into a casserole or stir-fry. I also dehydrate and store wild greens, because a lot of them are nutritional powerhouses. Stir-fry when they’re fresh, crumble them up into soup or casserole when they’re dry. (Besides, when they’re crumbled, my husband thinks they’re herbs and doesn’t gripe about extra vegetables. :D)
I like the idea of the wild greens. We have loads of dandelions, so I could pick some of those and let them dry just like I do with the basil I planted.
Free organic bitter herbs with no effort to grow!