Wild Weed and Seasonal Green Recipes

In our recent wild weeds class, we made a soup, salsa verde and salad.

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In our late unwarranted weeds class , we made the Green Goodness Soup ( linked below ) , salsa verde and salad . Here is a recipe for another heartier soup featuring crazy edibles and seasonal greens with lentil ; a myopic TV and links to green goodness soup and salsa verde . Happy forage !

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Wild Greens and Lentil Soup

you’re able to apply any greens in this recipe from the milder spinach to heartier kale or chard , however when the untamed edibles come in time of year , I ’m all about mouse ear , blowball , dead nettle , henbit , eventide primula leaves , wood sorrel or red sorrel , violet leaf and wild onions or garlic . Be sure to launder the greenness well with a slight acetum in the water to remove grit or critter .

dish 6 to 8

5 to 6 cups loosely - packed , rough chopped furious weeds and seasonal greens3 to 4 tablespoonful olive oil1 medium onion plant , finely chopped1 pound lentils3 bay leaves8 to 10 cups warm vegetable origin or water6 cloves garlic or 10 garlic scape , minced2 to 3 teaspoon dried oregano1 teaspoon paprikaFew pinches cayenne pepperSalt and freshly grind pepperLemon juice or shumac , optional

Wash the greens , slay the theme if big or ruffianly , pile the leaf and swerve them crosswise into chiffonade ( wide shreds ) or rough chop wild smoke . In a lowering - bottomed soup pot , heat the oil over medium heat . Add the onion and sauté for 5 minutes , stirring occasionally . Add the lentils and bay farewell and raise for a minute of arc . cautiously add 1 cup of pedigree and stir , then add another 7 cups of stock . overlay the mickle and bring to a boil , lose weight heat to a simmer and make for about 30 minutes , stirring occasionally .

tot the garlic , oregano , bell pepper , cayenne , table salt and peppercorn , stir to flux and simmer for another 15 to 20 minutes until lentils are tender . Add the heartier green like kale , blowball , primrose , Lamium amplexicaule at this time as they take longer to prepare than spinach or chickweed leaf ; they will call for a good 15 minutes . Or , add the milder shredded greens , invoke , cover and wangle 5 hour more .

Taste for flavorer and adjust with more salt , pepper , or cayenne . Add another loving cup or two of stock if demand be . Just before serving , add a generous squeeze of lemon or about 1/2 teaspoonful of sumac , if desired . Serve hot ; the soup can be made before and gently reheat . Garnish with grated parmesan if trust ; or sometimes I evoke in a spoonful of Greek yoghourt .

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Soup, salad and salsa verde all prepared from foraged wild weeds and seasonal greens. Click on other pix to enlarge photos and read captions.Photo/Illustration: sandy puckett

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