Foraging Wild Edible Plants of North America by Christopher Nyerges

Author:Christopher Nyerges
Language: eng
Format: epub
ISBN: 9781493014996
Publisher: Falcon Guides

Sunday Brunch

4 cups lamb’s-quarters, chopped

4 tablespoons grated cheddar cheese

2 tablespoons apple cider vinegar

1 teaspoon kelp powder

Steam the lamb’s-quarters greens. (Tender stems can also be used.) Mix in the cheese and vinegar and let cook in a closed container until the cheese melts. Sprinkle the kelp powder over the greens before serving.

Serve it alongside small watercress sandwiches for Sunday brunch.

MAKES ABOUT FIVE SMALL SERVINGS.

Gould Mesa Deluxe

Butter, as needed

1 onion, diced

¼ cup apple cider vinegar

¼ teaspoon pepper

¼ teaspoon paprika

¼ teaspoon powdered kelp

3 cups lamb’s-quarters leaves and tender stems

Melt the butter in a cast-iron skillet. Add the diced onion and vinegar and cook until the onion is tender. Add the seasoning and the lamb’s-quarters greens and let cook until the greens are tender.

SERVES THREE.

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