Edible wild greens 

(mixed with Amaranth, dandelion, Mallow, Lambs quarter, prickly lettuce, Pennycress)

Amaranth

Dandelion

Lamb's Quarters

Mallow

Ingredients:

 1 baseball size of blenched and soaked greens
1/2 Tbs Braggs aminos (soy sauce)
1 Tbs or less Korean hot pepper paste (gochujang)
1-2 garlic cloves, minced or pressed
1 tsp roasted and crushed sesame seed
1/4 tsp sucanat sweetener (100% evaporated cane juice) or any healthy sweetener
1/2 tsp sesame oil
Optional: 1 tsp any nut meal  (almond,pecan, grounded flaxseed...) and 1-2 chopped green onion.

Directions:

Gather Wild greens from a safe place such as your own garden, avoid public places such as parks or the side of the street. Wash greens and clean off dirt.
Blench greens into boiling water 2-3 minutes or until greens are soft. Then place the greens into cold water and leave overnight. 
Soaking them is important to pour the bitterness from greens.
Than Rinse greens well, until water is clear and squeeze out excess water.
Place Greens into a bowl and add all other ingredients. Mix well by hand (I use gloves).  

Serve with rice, or as a side dish.