Buttered Brooklime Greens RecipeOrigin: Britain Period: Modern |
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Brooklime is one of those wild edible plants that very few recipes exist form. Brooklime itself, though available from May right through to November is very pungent and rather bitter but with a taste resembling watercress. I find that if the leaves are lightly salted for 10 minutes then blanched in boiling water for 2 minutes they are quite palatable and suitable for this recipe. Ingredients
350g fresh, young brooklime leaves 
Buttered Brooklime Greens Preparation:Method:Wash and thoroughly dry the leaves then layer in a flat bottomed dish, sprinkling a little salt between each layer as you add them. Sprinkle a little more salt over the top then set aside to stand for 10 minutes. Wash and drain thoroughly then bring a pan of lightly-salted water to a boil, add the brooklime leaves and cook for 2 minutes. Drain then rinse under plenty of cold, running water before setting aside. Melt the butter in a pan and use to fry the onion and garlic for about 5 minutes. Add the rosebay willowherb leaves and stir-fry for about 2 minutes to heat through. Season with salt and freshly-ground black pepper and serve immediately. |
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