Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Put young nettle tops into boiling water and boil until tender.
Sorrel, dandelion, spinach, sow thistle, watercress and lady's smock
all may be used. If the more bitter herbs--dandelion and sow
thistle--are used alone, change the water after five minutes' boiling.

Drain well and chop finely.

Reheat, adding butter and salt to taste.

(Cooking in a liberal amount of fast-boiling water will conserve the
vitamins better than slow, gentle cooking.)

~from European Heritage, the journal of the Council of Europe's
cultural heritage committee -from Inland Valley Daily Bulletin
November 24, 1994 typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 12-02-94

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