My foraging yielded spiderwort stalks (see previous entry) and curly dock leaves.
After rinsing the dock, I chopped the leaves and boiled them in a little chicken broth for a few minutes until tender. Their bright green color fades to olive drab.
I added lemon juice, salt, and some Tajin seasoning for zing but any spicy condiment will do.
I read that the dock plants are especially good at pulling iron out of the soil and making it easy for our bodies to absorb the iron.
Eat green!