Having transplanted a wild form of comfrey from the neighbouring ravine into the garden and having imported Russian comfrey, I sometimes include their leaves in a dish of weeds.
Recipe. Picking a handful of comfrey in spring when it reappears, a handful of wild beet, some young leaves of borage, growing wild, and some shoots of fennel, I wash them well, tear them apart and throw them wet into a pan containing hot olive oil. Turning them about in the pan, their liquor first exudes and then evaporates. After a few minutes the dish is ready to serve with grated pecorino. Oddly enough, one can do a hard day’s work on this, when eaten with good bread.