1 large handful of each of the following ingredients:
spring dandelion greens, sorrel leaves, russian tarragon shoots
add some of your favourite spring salad greens such as baby arugula, baby spinach, radish or turnip tops, of some kind of lettuce.
add a few small sprigs of fresh lovage leaves
incorporate soft goats cheese, or a few hard boiled eggs (cut up or mashed) or simply some nuts & seeds
drizzle with excellent olive oil and balsamic vinegar – toss & serve – bound to make everyone at the dinner table moan & sigh with taste-bud delight – and a great way to cleanse after a winter accumulating reasons to do a spring cleanse 😉
2. Spring Garden Omelette
Dice up a few big handfuls of your favourite (or easiest to harvest without walking too far) spring greens – I’d recommend dandelions, lambs quarters, nettle (be careful!) and other domesticated greens such as swiss chard, beet tops or asian greens like gai lan.
Mix it up with eggs, add some cream if you wish, a dash of freshly ground pepper and then cook slowly in a cast-iron pan on medium heat. I often put a lid on the pan to cook the omelette evenly.
Sometimes I add soft goats cheese, and once the bottom is nice and cooked, fold the whole thing in half & serve with a spring of rosemary, some creme fresh and/or some hot sauce.
(the more you make, the better you get at judging when the right time to attempt a fold in half is – if it doesn’t work, you can always make scrambled eggs!)
3. Braised greens with goats cheese (Can you tell I enjoy goats cheese?)
Saute your favourite spring greens – all of the above mentioned would work great – I especially enjoy this one with swiss chard, beet tops, nettles & spinach!
Add some soft goats cheese, black pepper and a bit of balsamic vinegar, stir it all up & serve as a side dish to a lamb roast, smoked salmon or with eggs & toast!
I’d be hard pressed to try to grow a vegetable that is more nutrient dense than wild dandelions, lambs quarters and nettle that just seem to pop up here and there – but I’ll continue to grow everything else, because I enjoy them profoundly (and I don’t think I’m alone on that one.)
I hope you find something in these three recipes that unleash a wave of culinary creativity that ripples deliciously through your life!
2 thoughts on “3 Variations in Wild Greens”
FYI and please forward to anyone you think would be interested.
Here’s a soup variation on the greens and eggs theme:
1. Bring chicken broth to a boil, then turn off the stove.
2. Add fresh lovage leaves, wild leeks, thai rice noodles, a bit of cheese, and a dash of soy sauce. Crack in one egg per person.
3. Sit for five minutes, then enjoy it in a big bowl with your favourite chopsticks.