Wildcrafting: Edible Wild Greens Recipes

<p>Edible wild greens are delicious and nutritious. Read <a href=”https://www.motherearthliving.com/gardening/the-open-air-pharmacy.aspx”>Wildcrafting: Medicinal Wild Plants</a> to learn more about all the edible wild greens you can cook with and then try them out in the recipes below.</p>
<p>1.  <strong>Salad.</strong> 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.</p>
<p>2.  <strong>Steamed greens</strong>. 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.</p>
<p>3.  <strong>Green soup.</strong> 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.</p>
<p>4.  <strong>Eggs Florentine</strong>. 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.</p>
<p>5. <strong>Chip Dip</strong>. 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.</p>
<p>6.  <strong>Substitute</strong> wild greens for spinach in lasagna, quiche, samosas, calzones and turnovers.</p>
<p>7.  <strong>Sauté</strong> greens with ginger and garlic until tender. Serve with rice.</p>
<p>8.  <strong> Sauce.</strong> Blend <strong>w</strong>ild greens into mushroom sauce, in a cream sauce, or in a dairyless version made with rice milk or nut milk.</p>
<p>9.<strong>  Polenta</strong>. Sauté greens with garlic, tomatoes, onion, and green pepper; serve with polenta.</p>
<p>10. <strong>Crepes.</strong> Fill crepes with greens; top with mushroom sauce.</p>
<p>11. <strong>Stiry Fry</strong>. Add greens at the last few minutes of cooking a stir-fry with onions, carrots, and other vegetables.</p>
<p>12. <strong>Soufflé</strong>. Try a soufflé with wild greens.</p>
<p>13.  <strong>Green Loaf</strong>. Mix two cups of chopped greens with 2 cups of leftover rice, a half-cup of sautéed onions, and a few tablespoons of sunflower seeds. Bake in a loaf pan at 350 degrees for 30 minutes.</p>
<p>14. <strong>Cajun greens</strong>. Stir-fry the greens with onions and curry powder or a Cajun spice blend.</p>
<p>15.  <strong>Sandwich</strong>. Perk up sandwiches with raw wild greens (except nettles)–use them in place of lettuce.</p>
<p>16. <strong> Pesto</strong>. Make a wild green pesto by blending 2 cups of wild greens, <sup>
<sub>1/2</sub>
</sup> cup olive oil, 2 cloves of garlic and <sup>
<sub>1/2</sub>
</sup> teaspoon salt. (This even works with raw nettles!) Add <sup>
<sub>1/2</sub>
</sup> cup pine nuts before serving over pasta or on crackers.</p>
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<p>
<em>Brigitte Mars is an herbalist from Boulder, Colorado. She is the author of</em> Dandelion Medicine <em>(Storey, 1999),</em> Addiction Free Naturally <em>(Healing Arts, 2001), and</em> Natural First Aid <em>(Storey, 1999). She teaches at the Rocky Mountain Center for Botanical Studies and also hosts Herb Camp for Kids</em>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/gardening/the-open-air-pharmacy.aspx”>Wildcrafting: Medicinal Wild Plants</a>.</p>

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