Rìscolo or Barba di frate (Friar's beard) is a wild herb, not very popular outside Liguria, but very pleasant to taste, resembling spinach.
You'll need 1 k (2 lbs) of riscolo to serve 6.
Cut out the harder part of the riscolo leaves (reddish in colour), wash and boil in salted water for 5-10 minutes.
Drain and squeeze well, chop them roughly and season them with oil, lemon juice, salt and pepper.
You may also sautè riscolo in warm olive oil with garklic and chili pepper.