Ingredients:

• 2-3 kg assorted wild greens: hartwort, amaranth, radicchio, sowthistle, nettle, endive, mustard
• 250 g dry onions, finely chopped
• 300 g green onions, finely chopped
• 1/2 cup olive oil
• 1 bunch fresh dilllweed, chopped
• 1 bunch fresh fennelweed, chopped
• salt and pepper

• Trim, chop and rinse greens.
• Steam them in a large pot and drain.
• In another pan, saute the onions and add to the pot with the greens.
• Simmer over low heat with a little water.
• Just before serving, stir in the chopped herbs, season with salt and pepper, to taste.
• Serve with vinegar on the side, if desired.
• Refrigerate unused greens.