Non-foragers, don't run away, although I made this dish with wild, foraged greens, you could easily make it with spinach or kale--and it would still be a healthier take on the creamed side dish.
Spring is officially ON in north Texas, and a lot of our freshest, tenderest wild greens are peeking out above the duff. But it can still be chilly, this year more than most, with temperatures in late February dipping into the 30s. And cold weather craves comfort food.
This dish makes great use of 3 invasive species: bastard cabbage (Rapistrum rugosum) a member of the mustard/cabbage family, curly dock (Rumex crispus), and this field garlic, I'm not sure which one it is, but if you get that garlic smell, it's an edible garlic.
If you don't have either of these wild greens, feel free to sub any mustard greens, lambsquarters, dandelion greens, sow thistle, spinach, kale, etc.
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| Bastard cabbage, Rapistrum rugosum. All members of the cabbage/mustard family are edible, if you can identify them properly. |
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| Curly dock, Rumex crispus. An abundant, invasive wild edible, available throughout North America. I have a post on how to ID this plant, see below for more. |
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| As yet unidentified wild garlic. It appears to be a hybrid with invasive crow garlic, Allium vineale |
One of the best things about this meal is that it can be on the table in under 20 minutes, and only uses one pot!!! So easy for cleanup as well. It makes a great side dish for grilled meat, or to help stretch out leftovers.
This dish is vegetarian, low in carbs, low in fat, low sugar, high in protein, and gluten-free optional.
