Recipes for edible weeds
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I was introduced to edible wild greens by the books by the late Euell Gibbons. I used to wish he was female- till I found out he learned to forage from his mother and grandmother!
These recipes could be made with any edible wild green- mustard, mallow, radish, prickly lettuce, filaree (fuzzy fernlike plant which grows in western US) sowthistle, or amaranth.
Wilde Dip
One pint sour cream
One heaping tablespoon mayonaise
two tablespoons cream cheese (optional)
2 cups chopped and rinsed wild greens
Basil or thyme (optional)
Steam or simmer the greens untill soft (about 5 minutes). Mix all the ingredients together, sprinkle with salt and add a pinch of herbs if you wish. Chill overnight.
Wilde Burger Casserole
(adapted from "the art and science of dumpster diving", Jim Hoffman.)
Two cups slightly undercooked macaroni noodles
1 1/2 cups chopped and rinsed wild greens
2 cheeseburgers (such as the McDouble or Whopper jr. with cheese)
Remove the patties, onions, cheese and tomato slices from the burgers, chop up. Mix the ingredients together with a dollup of ketchup and crumble one of the buns on top. Bake for 45 minutes at 350 degrees f.
Remove the patties, onions, cheese and tomato slices from the burgers, chop up. Mix the ingredients together with a dollup of ketchup and crumble one of the buns on top. Bake for 45 minutes at 350 degrees f.