Gotta love free food! All over my (messy) garden are lots of edible plants that have self-sown or self-grown. Things I didn't plant that are otherwise known as "weeds," or some cases the progeny of things I did plant, a few generations back. If I were to wander around and see the edible foods out there right now that I did not plant (though in some cases there are others of the same species I DID plant this season), some of them would be: nasturtiums, dandelions, parsley, rainbow chard, perpetual spinach, green silverbeet, pumpkins, calendula, tomatoes, potatoes, peas, lemon balm, chickweed, dock, blackberries, deadnettle, beetroot, sage, watermelon, cucumbers, parsnips, borage, alpine strawberries, popcorn, buckwheat, dahlias and probably some others I've forgotten.
A great way to cook green beans - with or without the leafy greens.
Green beans (or in my case, green, yellow, and purple beans), washed, topped 'n tailed and cut as preferred.
Soy sauce (organic and gluten free, of course)
Olive or coconut oil
Optional: leafy greens, washed and roughly chopped
Heat a little oil in a frying pan. Add some dried onions and garlic (I use about 1 tsp of each), and saute briefly until they start to brown (DON'T walk away for even a second or they will burn!). Add washed, chopped beans and soy sauce to taste, and stir fry for a few minutes until just tender. Add chopped greens and stir until wilted. Serve