Wildcrafting: Edible Wild Greens Recipes


| March/April 2002


Edible wild greens are delicious and nutritious. Read Wildcrafting: Medicinal Wild Plants to learn more about all the edible wild greens you can cook with and then try them out in the recipes below.

1.  Salad. Except for nettles, which must be cooked, any edible wild greens may be included in a salad. Try adding just a few different varieties at first to accustom yourself to their taste. If the ones you want don’t grow in your area, try the produce section of your local health-food store.

2.  Steamed greens. Rinse the greens well; put them in a pan with a few dashes of tamari, soy sauce or herbed vinegar. Cover and steam until tender.

3.  Green soup. Sauté a chopped onion and 1 teaspoon of curry powder in a bit of olive oil. Add three washed, chopped potatoes and 2 cups of washed, chopped greens. Add water and cook till the potatoes are tender. Puree most of the soup in a blender or with a hand mixer; leave the rest chunky to vary the texture. Salt to taste.

4.  Eggs Florentine. Put chopped greens in a skillet with a few tablespoons of cream cheese. Stir until the greens begin to cook. Make 4 hollows in the greens; crack 4 eggs into each of these “nests.” Cover and cook till the eggs are done. Season with salt and perhaps a dash of hot sauce.

5. Chip Dip. Blend clean, chopped greens (except nettles) into yogurt, sour cream, or tofu. Season with lemon, garlic, salt, and chopped toasted onion to make a dip.





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