This recipe can be easily adapted to the edible weeds in your garden at any time of year.
MAKE SURE YOU CAN IDENTIFY YOUR WEEDS WITH 100% CERTAINTY!
1 Colander full of nettle tops, loosely packed
1 colander of comfrey, ground elder, sorrel and garlic mustard (Jack by the Hedge)
1 potato, washed and chopped
1 onion, chopped
You can have a carrot too if you want.
Fry onion for a few minutes in olive oil, then add the potato and chopped greens and steam-fry on a low heat for five minutes or so. Add water or stock (marmite or vegemite are ideal) and simmer till everything is tender. Liquidise, add salt and pepper to tase and more liquid if needed, then stir in a cup of cream, creme fraiche or natural yoghurt. Serves 4.
This recipe was taken from Plants with Purpose.
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