Foraged Garlic Mustard Greens
The first greens of spring are ready for the taking! Dandelions, garlic mustard, curly dock, horseradish leaves, and wild onions are green and growing. I’m trying to get a jump on the invasive garlic mustard in our yard, although I’m sure I’ll never eradicate it completely. But I’ll enjoy trying, as I lunch on a big plate of sauteed greens.
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These greens have a pretty pungent flavor and aroma, so if you are into mild greens, you might find these a bit too tasty for you. If you’re like me, you’ll toss in some horseradish leaves and greens from your Egyptian walking onions for even more flavor. Be sure you have correctly identified your wild greens as you forage to avoid getting sick. Take along a guide to edible wild plants if you’re unsure.
Garlic mustard greens sauteed and topped with shaved Romano cheese.
- 10 cups garlic mustard greens, washed and chopped
- 1 cup young horseradish leaves, washed and chopped (optional)
- 4 cups green onions, washed and chopped
- 3 Tbs bacon grease, butter, or olive oil
- Salt and pepper to taste
- Shaved Ramano or Parmesan cheese
Place bacon grease in large wok and turn heat to medium high. When grease is melted and hot, add all other ingredients at once. Sautee until greens are tender. Season with a dash of salt and pepper and top with a little shaved Ramano or Parmesan cheese.
What are your favorite wild greens? Leave a comment!