Sauteed Greens

With all the rain we’ve had, unusual for this time of year in Denver, the most delicious greens are available for the picking! A group of Urban Foragers joined me on Saturday to find out what was available to eat right now. We found so many delicious plants, we hardly left the backyard of People House at Federal and 25th Ave! Even though we found over a dozen different plants of interest, next month we’ll expand our search to another part of this neighborhood. I’d like to share a recipe with you for the greens you pick. Today I’m focusing on Dandelion Greens because you all know what they are, and they can even be bought at some grocery stores if you don’t have time to bend over and pick your own.

Sauteed Greens:

Saute chopped onion, garlic, and a hot dried pepper if you like until soft, add washed, chopped dandelion greens and any other greens you have on hand (Dock, kale, escarole, collard greens, etc). Stir them into the hot oil until wilted and bright green. Sprinkle with salt and pepper to taste and serve with a splash of your favorite vinegar. Enjoy!

If you want to know what wild edibles grow around your home, I can do a walk with you and your neighbors. Just contact me! I also love to take older school children, all sorts of groups, and gardeners who would rather eat the ‘weeds’ they pull than just throw them out!

Chicken Sorrel Soup

Chicken Sorrel Soup
– from The Gourmet Cookbook, 1950, Gourmet, Inc.

(use another light broth for a vegetarian version)

In a saucepan bring 1 1/2 quarts of strong chicken broth (or bouillon) to a rapid boil. Add 1/2 cup washed and finely shredded sorrel and let it boil for five minutes. Remove the soup from the fire and keep it hot. In another saucepan beat 4 or 5 egg yolks until light. Gradually pour over the yolks 1 cup of the chicken sorrel soup, beating briskly to prevent curdling, and still beating, add slowly the rest of the soup. At the last moment add 2 tablespoons sherry or Madeira.


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