From Menu for a Wild Day by Kevin Feinstein
Saag is an Indian dish that uses greens and a combination of spices. My version is very California-ized.
1 “bunch” dandelion greens
½ “bunch” stinging nettles
1 “bunch” wild mustard greens
Ghee, butter, or olive oil (use a very generous amount, dish should be oily)
Salt to taste
Sauté onion in butter. Carefully add stinging nettles, dandelion greens, and wild mustard. Cook until soft, adding curry powder and salt to taste. Eat with bread (naan), or rice.