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If you're on the list to receive the email Constant Contact news then you know we included a blurb about weeds, even mentioning that some are edible. In fact, dandelions got significant recognition. It seems fitting to post a recipe to acknowledge, or substantiate, what we wrote. You should be adventurous and try new things. Grown locally, your dandelions (or spinach, if you must) will gain your appreciation.

GINGERED DANDELION GREENS

You may substitute wild spinach for the dandelion greens; if you do, there is no need to trim and blanch the spinach. You may begin with step 3. However, we encourage you to at least try the dandelion greens.

1 bunch, about a pound, dandelion greens

1 big T olive oil

1 medium yellow onion, sliced

2 cloves garlic, chopped

3 ounces shiitake mushrooms, sliced

1 little t. chopped fresh ginger

1 big T tamari or dark soy sauce

Juice of 1/2 a lemon

1. Wash dandelion greens and cut off tough stems.
2. Bring a pot of salted water to a boil. Immerse greens for one minute; remove to a colander and run under cold water. Set aside.
3. Heat olive oil in a large skillet. Add onion and saute over medium heat, stirring occasionally, until soft, about 4 minutes.
4. Add garlic and mushrooms; cook 4 minutes more.
5. Stir in reserved greens, ginger, and tamari. Cook 3 minutes, then remove from heat.
6. Add lemon juice; serve.

Makes 4 to 6 servings.

NOTE: Look for baby greens. They tend to be more tender, less bitter.

 

Other weeds of worth: Wild Spinach is also known as Lamb's Quarters. (R top) Chickweed's tiny delicately flavored leaves can be used as sprout substitutes. (R lower)

Purslane (L top), it has a purple flower, has a crunchy texture and hint of lemon flavor. It makes a delicous garnish for salads. Wild mustard is very pungent (L lower)

You can soften intense flavors by cooking carrots or beets with the greens. Try adding soy sauce or even ham.

Wild greens are a superfood.

Huh?

They are nutritious! Purslane is rich in omega-3 fatty acides. Dandelion greens are loaded with iron and vitamin E, just to mention a couple.

Where do you go to get the edible wild greens? The back yard? Well, could be. Make certain you recognize what you have identified. If you aren't clear on what it is, buy fresh greens at your local Farmers' Market.