WILD GREENS AND GARLIC RELISH No matter where you live, spring will bring a profusion of wild greens. For centuries, the first greens were the signal that the thrall of winter has ended and that spring, summer, and fall would hold court once more. The knowledge of which greens were edible and which were not has been passed from generation to generation, and even today in Europe one can see people of all ages out with gathering baskets, searching along roadsides and the edges of cultivated fields for such delicacies as young purslane, chicory, dandelion, mustard, and cress. Here, the greens are made into a relish - more a purée than a typical chopped relish - that is a good accompaniment to poached trout or salmon. You can stir a teaspoonful into a vinaigrette dressing, too.

12 cups finely packed mixed greens such as dandelion, arugula, purslane, watercress and sorrel, leaves only.
2 cloves garlic, minced
2 teaspoons salt
1 1/2 cups white wine vinegar

Mince the greens and combine them in a glass bowl with the garlic, 1 teaspoon of the salt, and 1 cup of the vinegar. Cover the bowl and refrigerate overnight.

The next day, squeeze the greens dry and pack them tightly into a small, dry, sterilized jar with a lid. Combine the remaining 1 teaspoon salt and 1/2 cup vinegar in a nonreactive saucepan. Bring to a boil over high heat and boil for 3 to 4 minutes to make a brine. Remove from the heat and let the brine cool completely.

Pour the cooled brine over the greens. Cover with the lid and store in the refrigerator. The relish will keep for up to 4 weeks.

Makes about 1 1/2 cups.

[The Glass Pantry, Georgeanne Brennan]