One thing to keep in mind when cooking with wild greens is that their flavors are much more potent and they should always be mixed together with domestic greens to cut this intensity and maintain a delicate and delicious balance.
Examples of wild greens like lambsquarters, amaranth, sorrel, watercress, and nettle can be paired with domestic greens to create dishes bursting with flavor, typically in a 1:1 ratio.
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