Early American settlers were firm believers in the value of spring greens to purify the blood, stimulate digestion, improve rheumatism, and cure scurvy. They may have been right about that last benefit since these greens are a good source of vitamin C. After a long winter of preserved foods, wild and cultivated green vegetables were a welcome sign of a more nutritious and varied diet.

These early greens are still a delicious and healthful way to celebrate spring. This recipe for pink beans with spring greens uses a combination of whichever greens are available in your local store right now. https://www.vegkitchen.com/pink-beans-with-spring-greens/