1 tablespoon olive oil
1 teaspoon garlic paste
2 cups assorted weeds (there were dandelions, wild lettuces, wood sorrel, etc.*)
1 cup freshly picked arugula (you can get yours at the store, but mine is flowering so I suspect I better quit dawdling and start eating it)
.25 cup chervil
salt and pepper to taste (I used alessi sea salt this time)
2 tablespoons bergamot juice or lemon juice
Mix up the oil, garlic and butter as the butter melts. Add greens, salt and pepper, wilt down, add juice and cook a moment longer to finish.
* Luckily, w/ most wild greens, what will kill you raw will nourish you cooked. There are notable exceptions to this and that is why you should always verify what you're eating before you eat it. Look up pictures of edible weeds and make sure you are eating something that isn't toxic, because the notable exceptions are notable because of how devestating their effects can be to a person's life span.