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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

To mak potage of welks tak and wesshe the welks in watur and salt and chop them smale upon a bord and sethe them in almond mylk and alay it with amydone colour it with saffron cast on poudur of pepper and comyn and serue it furthe.

Other versions of this recipe:

For to make a potage of welkes (Liber cure cocorum [Sloane MS 1986])