Spiced Clover Greens RecipeOrigin: Britain Period: Traditional |
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Though not immediately considered a vegetable these days, clover greens are edible. Though to attain any real food value from them they need to be gently steamed or boiled. In the Middle Ages clover was a survival food during drought times as clover grows in poor and water-poor soil. As a legume the flavour of clover greens is reminiscent of mange tout, though not quite as strong. White clover greens are more tender than red clover greens (and lighter in flavour) but red clover greens can be eaten if very young). Ingredients:
400g clover greens, picked, washed and drained 
Spiced Clover Greens Preparation:Method:Dry fry the spices in a pan until fragrant then render to a paste either in a coffee grinder or a pestle and mortar. Meanwhile place the clover greens in a steamer and steam over a pan of boiling water for 3 minutes. Melt the butter in a pan and add the ground herbs. Season with salt and pepper. Drain the steamed clover greens, add to the pan and stir fry for a minute to coat with the spiced butter. Serve immediately. |
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