• Alicia Frosini

April Recipe Card

Nettles and Dandelions are abundant this month. Both of these greens contain iron, calcium, potassium, vitamins and a rich assortment of trace minerals. Of course don't eat anything you can't positively identify. Recipe from Rosemary Gladstar.

Horta (Sauteed Wild Garden Greens)

This classic dish is enjoyed throughout the Mediterranean. It generally consists of dandelion greens and other common wild garden greens.

Saute 1 large onion in olive oil until translucent and golden. Add 3-4 cloves of finely chopped garlic and saute for an additional 3-4 minutes. Add 2-3 cups of mixed wild greens (dandelion, purslane, amaranth, nettle and others) and steam until tender. Season simply with a little more olive oil, salt, and pepper and serve with feta. Delicious and Satisfying!

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