The spring flowers are always a joy. The California highways are lined with poppies, lupine and mustard, to name the ones I know. The bright petals are everywhere, but for me the gold mine is in the edible parts. I harvest bushels of mustard greens every year and give them to friends and neighbors who always seem excited to get them and ask advice on what to do with them. I have yet to have one person accept an invitation to come and gather the greens, weird. I enjoy the bounty of the wild, but I guess it is not for everyone. A huge variety of greens are available at the market. I have allowed my life to get too complicated and I am afraid my decision to simplify is reflected in these recipes. I have decided, why take ten steps to create a fine dish when four will do? Happy Spring!