A Messe of Greens RecipeOrigin: Britain Period: Traditional |
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This admixture of wild spring greens (often supplemented with garden greens) has been made since at least Medieval times. Typically these dishes were stewed almost to a paste (as much Medieval and Eizabethan food was) and could be used as fillings for pies. This version, however, is more of a lightly-cooked spring salad. This recipe is rather unusual in that no quantities are given. Rather I have listed various greens and other ingredients that you can add to the mixture. The exceptions are the final few ingredients which are there to provide distinctive flavourings to the mix. Ingredients
young curled dock leaves 
A Messe of Greens Preparation:Method:In making this dish I suggest you pick all of the first four wild foods. Get a good mixture of the remaining greens and try to ensure you add some of the last two. Wash and trim the leaves, removing any thick midribs (blanch the rosebay willowherb). Add the ingredients to a pan along with the onion and garlic (do not add the butter yet) then pour over about 4 tbsp water. Bring toa simmer then reduce to low, cover and cook gently for about 2 minutes, or until the greens are wilted. Add the butter and season to taste then cook gently for 6 minutes more, or until all the greens are soft and the excess water has evaporated away. Stir all the ingredients together and serve hot. |
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