Pan-Seared Wild Greens with Lemon

Pan-Seared Wild Greens with Lemon is a simple yet flavorful dish that showcases the unique flavors of wild greens. These greens, which can be found in abundance in the spring, are a great source of vitamins and minerals. They have a slightly bitter flavor that is balanced by the lemon juice in this recipe. Pan-searing the greens gives them a slightly crispy texture that contrasts nicely with the tender leaves. This dish is a great way to enjoy the flavors of spring and get a healthy dose of greens.

I first came across this recipe when I was working on a story about wild edibles. I was interviewing a forager who told me about the many different types of wild greens that can be found in the spring. She gave me a bunch of dandelion greens to try, and I was immediately hooked. I loved the slightly bitter flavor and the crisp texture. I started experimenting with different ways to cook wild greens, and this pan-seared recipe is one of my favorites. It's simple to make, and it allows the flavors of the greens to shine through.

Prep time: 10 | Cook time: 5 | Serves: 2

Ingredients

• 1 bunch wild greens, such as dandelion greens, turnip greens, or mustard greens
• 1 tablespoon olive oil
• 1/2 lemon, juiced
• Salt and pepper to taste

Instructions

1. Wash the wild greens and remove any tough stems.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the greens to the skillet and cook, stirring occasionally, until they are wilted and tender, about 5 minutes.
4. Remove the skillet from the heat and stir in the lemon juice, salt, and pepper.
5. Serve immediately.

Why It Works

• Pan-searing the greens gives them a slightly crispy texture that contrasts nicely with the tender leaves.
• The lemon juice balances the slightly bitter flavor of the greens.
• This dish is a great way to get a healthy dose of greens.