California Gourmet: Recipes for Native Greens

Last month (February 2013) we talked about California native plants that can be eaten as raw or cooked greens.  We covered some general topics like growing and harvesting native greens; and we also provided a list of California native greens plants.  If you haven’t read that post yet, you might want to start there.

Each type of wild greens has a unique flavor that’s difficult to describe. You’ll probably love some and not care for others.  So assess the flavor each time you use a new species.  If the greens can be eaten raw, taste a little sample (see the Native Greens List referenced in February 2013). If you like the taste, then include them in salads, tacos, sandwiches or any other situation where you regularly use lettuce or raw spinach.  Miner’s Lettuce is a mild greens plant that most people like uncooked (see Plant of the Month, February 2013).

We also suggest that you taste test new cooked greens before you include them in a recipe.  Steam a few leaves in the microwave or on the stove and try them.  The taste for greens is truly individual; some of us like/use greens that are stronger flavored while others prefer the mild types. 

If the flavor is too strong or bitter, you might want to try boiling a few leaves, changing the water and then boiling again.  This usually makes the greens milder tasting; some of the flavor chemicals leach out and others are changed with boiling.

Cooking with wild greens is fairly straightforward.  On the other hand, the unique flavors of California native greens inspire the creative cook in all of us.  We’ve provided some favorite recipes below to get you started.  But you can substitute wild greens in most recipes calling for spinach, kale, chard or wild greens.  Many traditional regional recipes include native greens.   So try our native varieties in any favorite greens dish.

We suggest you used the milder tasting greens (like Miner’s Lettuce, Island Mallow (Lavatera) and young Atriplex (Quailbush and other) in recipes calling for spinach.  Other mild greens include Mimulus species, Sidalcea, Camissonia species and Oenothera elata.  Note that young greens are almost always milder than older greens.  Substitute more piquant greens in recipes calling for kale, chard or wild greens. 

 

Basic Recipes

These are basic recipes for preparing any type of greens.  The cooking times will vary depending on the type of greens; you’ll have to keep testing for tenderness until you become experienced with an individual type of greens.  

Many cooks like to add ingredients to flavor or season the greens.  Some typical additions include sautéed garlic or onions, mushrooms or peppers; lemon juice, vinegar or a favorite bottled sauce; salt, pepper and other spices; toppers like nuts, sesame seeds, shredded cheese, etc. 

 

Sautéed Native Greens
1 ½ lbs (4-5 C.) native greens 3 Tbsp olive oil (or other oil if preferred) ½ cup water Vinegar, lemon juice, hot pepper sauce, salt & pepper to taste (optional)
Wash greens, remove tough stems and cut into 1-2 inch pieces.  Heat oil in large, heavy saucepan.  Add greens and cook for 1 minute.  Add water and increase heat to medium high.  Cover and cook for 5 minutes.   Decrease heat to medium, remove cover, stir and cook until liquid has evaporated.  Season to taste and eat as a side dish or vegetable.                                                                         Serves 4   Note: if desired, you can sauté 2 cloves of garlic or ½ cup chopped green onions in the oil before adding the greens.

 

Steamed Native Greens – Stovetop or Steamer
1 ½ lbs native greens Water to fill steamer/pot to just below the steaming basket (or according           to steamer instructions) Seasonings (optional): salt, pepper, lemon juice, vinegar, etc.
Wash greens, remove tough stems and cut into 1-2 inch pieces.   Cover bottom of steamer pot with enough water to nearly touch the steamer basket.  Use a large lidded pot fitted with a metal colander or folding steamer basket if you don’t have a steamer pot.  Some cooks put the steamer basket into the pot before heating the water.   Cover pot and heat water to boiling.  Turn down heat.   Place greens in steamer basket/colander, then place steamer basket into the pot (or place greens into steamer if it’s already in the pot).  Cover pot.   The lid should fit loosely or be positioned to allow steam to escape.  Steam the greens until they are tender – usually 2-6 minutes.  Remove from heat, season to taste and serve.                       Serves 4

 

Steamed Native Greens - Microwave
1 ½ lbs native greens 1-2 Tbsp water (or according to microwave cookbook instructions) Seasonings (optional): salt, pepper, lemon juice, vinegar, etc.
Wash greens, remove tough stems and cut into 1-2 inch pieces.    Place greens and water (if needed) in a large, microwave-safe dish or bowl.  Cover.  Microwave on high until greens are tender (to taste) – usually 2-6 minutes.   Season to taste and serve.                                                                                                 Serves 4

 

Boiled Native Greens
1 ½ lb native greens Water to cover Seasonings (optional): salt, pepper, lemon juice, vinegar, etc.
Wash greens, remove tough stems (if any) and cut into 1-2 inch pieces.  Bring water to boil in a large pot.  Add greens and cook until tender – 5-20 minutes depending on the greens and how tender you like them.  If the greens are too tangy for your taste, boil for 5 minutes, drain off the water and replace with fresh water.  Then continue boiling until tender.   Drain, pressing out any excess water.  Toss with favorite seasonings.  Eat warm.                                             Serves 4

 

Frozen Native Greens (for use later)
Fresh native greens, any amount Water for steaming
Wash greens, remove thick/coarse stems and cut into 1-2 inch pieces.   Steam over boil water or in the microwave for 2-3 minutes.   Greens should be wilted but not yet soft.  Remove from heat.  Plunge greens immediately into very cold (ice) water.   Remove from water when cooled, blot dry and freeze as you would any vegetable.  To use, thaw then sauté, steam or boil until fully cooked.  The cooking time will be shorter than for fresh greens.

 

Other Recipes Using Native Greens

Native cooked greens can be used in so many ways.  Here are a few recipes to get you started. 

 

Frittata with Wild Greens
1 ½ lbs wild greens, prepared by steaming, sautéing or boiling 4 eggs 2-3 Tbsp olive oil (or other oil) Salt, pepper, other seasonings to taste
Wash greens, remove tough stems (if any) and cut into 1-2 inch pieces.   Prepare green using method of choice.  Cool the greens and slice them again to make small pieces.  In a bowl whisk the eggs and seasonings.  Stir in the prepared greens.  Heat oil in frying pan.   Pour in the egg/greens mixture and cook over low heat (pan may be covered to help eggs to cook).      When first side is golden brown, loosen the frittata, then invert frying pan over a plate.  Slide the frittata back into frying pan to cook the second side.  Carefully slide the finished frittata onto a plate and serve – hot or warm.

 

Sautéed Greens with Nuts and Raisins
¼ cup pine nuts (or slivered almonds) 2 Tbsp olive oil 2-4 cloves garlic (to taste) ¼ cups raisins or dried currants 1 lb native greens ½ to 1 tsp red pepper flakes (optional) ½ cup dry white wine or water Salt & pepper to taste
Wash greens.  Remove any tough stems and chop.  Heat a large, heavy pot or sauté pan on medium heat.  Add nuts and brown them for several minutes, stirring often.   Remove nuts from pan and set aside.  Add oil and garlic – sauté for 30 seconds.  Add prepared nuts, raisins and greens and mix well.  Sauté, stirring often until greens begin to wilt – several minutes.  Add wine/water and red pepper (if desired).  Stir well, then continue cooking until liquid boils away.  Remove from heat, season and eat.                                                                          Serves 2-3

 

Sweet and Sour Wilted Greens
½ sweet onion, sliced (or ½ cup green onions, sliced) 1 Tbsp oil (olive or other) 1 ½ lb native greens (tangy greens work well) 1/2 cup water 3 Tbsp balsamic vinegar 2 Tbsp honey 1 tsp fresh ground ginger 4 Tbsp melted butter or margarine Salt, pepper to taste
Wash greens.  Remove tough stems (if any) and chop.  Heat oil in large, heavy pot.  Add onions and cook until softened – 4-5 minutes.  Add greens, and cook until slightly wilted.  Stir often so it doesn’t burn.  Add water and cook until greens are tender – about 5-7 minutes.  Drain.    Prepare dressing by whisking together vinegar, honey, ginger and butter/ margarine.    Add dressing to greens and toss well.  Season to taste.  Serve warm as a side dish or vegetable.                                                                 Serves 4-6   Note: tangy/piquant greens work well in this recipe

 

Wild Greens Corn Fritters
1 2/3 cups flour 1/3 cup polenta meal (or corn meal/masa) 1/4 cup milk 1 egg, beaten 8 ounces mixed leaf greens 2 cloves garlic, minced 3 tbsp fresh herbs such as parsley, mint, and chives Salt & freshly ground pepper 3-6 tbsp olive oil
Wash greens.  Remove large, tough stems and chop into small/medium pieces.  Mix the flour, polenta, milk and egg together in large bowl. Cover it and let it rest for 30 minutes.  Cook greens and garlic in boiling water for about 10 minutes until tender.  Remove from heat and plunge greens into cold water to blanch.   Pat greens dry and add to flour mixture.   Add salt and pepper to taste.    Form mixture into rounded fritters about ¾ inch thick.  Heat olive oil in frying pan over medium heat.  Cook the fritters until golden brown – about 5 minutes per side.  You may want to cover the frying pan to insure that fritter cook through.   Serve warm as a snack, appetizer or side dish.  Nice dipped in plain yoghurt.

 

Wild Greens Fritters
1 pound fresh wild greens 1 tablespoon butter 1 tablespoon olive oil (not extra-virgin) plus more for frying the fritters 1 medium shallot, chopped 1/4–1/2 cup of fresh mixed herbs, (parsley, thyme,  sage, chives, etc) 2 large eggs 1/4 cup all-purpose flour 1/2 teaspoon freshly grated or ground nutmeg 3 heaping tablespoons grated parmesan cheese Salt and freshly ground pepper to taste
Wash greens.  Remove large, tough stems and chop into small/medium pieces.  Let drain in a colander.  Heat the butter and 1 tablespoon of olive oil in a large heavy skillet over medium heat; add the chopped shallot. Sauté the shallot gently, stirring until it starts to turn translucent. Shake most of the water off the greens and add to the pan, using tongs to turn it as it wilts and cooks (about 2-4 minutes). Season the spinach with a pinch of salt.  Transfer to bowl to cool. Chop fresh herbs and set aside.  Whisk the eggs lightly in a medium  to break them up, then whisk in the flour, nutmeg, cheese and salt and pepper to taste. Mix in the herbs.   Chop the cooked greens into small pieces.  Add to batter mixture and mix well. Pour olive oil into frying pan to just cover bottom.  Heat until hot.  Carefully drop Tablespoonfuls of batter into hot oil.  You can fry 4-5 at a time.   Flatten each fritter slightly with back of spoon.  Fry fritters, turning with a spatula, until golden brown on both sides.  Drain on paper towels.  Serve hot or at room temperature.  May be reheated in oven.                                                                   Makes 8-10 fritters

 

Easy Torta Rustica with Wild Greens Filling
12 oz mild or tangy young wild greens (Atriplex – Saltbush – works nicely) Several sprigs of fresh herbs (if using native Salvia or Sagebrush (Artemisia)                                           remove the sprigs after you sauté the greens) 2 Tbsp olive oil ½ cup water Salt, pepper to taste (no salt needed with Atriplex) Biscuit mix – enough to make 10-12 biscuits
Wash greens.  Remove any tough stems and chop.  Heat olive oil in a large, heavy pot or sauté pan on medium heat.   Add greens and sauté for 2-3 minutes until greens are wilted.  Add water and fresh herbs.  Cover and simmer on medium heat for 5 minutes.  Remove cover, remove Salvia and Artemisia sprigs (if used) and continue to stir until water has steamed off.  Remove from heat.    Prepare your favorite biscuit mix (or use refrigerated biscuits).  Grease a 10-12 inch pie pan.  Line the bottom with 1/3 inch layer of biscuit mix – press with fingers to form an even layer.   Pat greens dry and spread evenly over the biscuit mix.   Roll out the top layer of biscuit mix to fit the top of the pie pan.  Gentle place over the greens.    Bake at 350° F for about 12-15 minutes – until top is golden.   Let cool 5-10 minutes, slice into wedges.   Eat warm or cold – tasty either way.

 

Cheese and Greens Bake
12 oz fresh or frozen wild greens, prepared ½ cup shredded cheese 4 beaten eggs 1/3 cup milk ½ cup all-purpose flour ½ tsp. baking powder Salt (if desired)
Wash greens.  Remove tough stems and chop into 1 inch pieces.   Prepare greens by sautéing, steaming or boiling.  If greens are very tangy we suggest you boil them in several changes of water until they suit your taste.   Cool the greens and blot dry.   Grease a 10 x 6 x 2 inch baking dish (or larger for thinner slices – up to 9 x 13 x 2 inch).  Combine eggs and milk.  Beat in flour, baking powder and salt.  Whisk until smooth.  Stir in greens and shredded cheese.  Pour into greased pan, spread evenly.  Bake at 350° F until golden brown – 25-30 minutes.   Slice and serve.     Makes a nice side dish or appetizer.

 

Wild Greens Pesto
3 cups (packed) fresh wild greens leaves 3-4 cloves garlic 1/3 cup olive oil 1/3 cup grated parmesan cheese 1/3 cup pinenuts (optional) ¾ tsp salt
Wash greens and remove tough stems.  Place all ingredients in a blender or food processor.  Process on high until it resembles a smooth paste.   Taste and add more salt to taste (if needed).  Place in a covered container and let sit for 2-3 hours to let the flavors age.  Use within a week in any dish calling for pesto.  Can be frozen for later use (freeze in an ice-cube tray to get serving-sized portions).

 

Wild Greens Party Dip
12 oz wild greens, prepared 1 cup mayonnaise 1 cup sour cream (light/low fat is fine) 1 package dried vegetable/onion soup mix
Wash greens.  Remove tough stems and chop into 1 inch pieces.   Prepare greens by sautéing, steaming or boiling.  If greens are very tangy we suggest you boil them in several changes of water until they suit your taste.   Cool the greens and blot dry.   Whisk together mayonnaise, sour cream and soup mix.  Add cooled greens and mix well.  Chill overnight in the refrigerator.   Serve as a dip with raw vegetables, bread chunks, chips etc.