Taste & Travel

Wild Spinach


THIS RECIPE IS BASED on a cooking demo at Valley of 1000 Thrills. in place of the wild greens, you can use regular spinach, collard greens or amaranth greens.

Water 4 cups Sea Salt to taste

Wild Spinach 750 g, chopped

Fine Cornmeal 1/2 cup

Vegetable Oil 3 Tbs

Onion 1 large, chopped

Garlic 1–2 cloves, minced

1 BRING the water to a boil over high heat, and add salt just as the water is coming to a boil.

2 ADD the greens to the water. Gradually add the cornmeal to the boiling water and lower the heat when it the mix reaches a pureed or mashed potato consistenc­y.

3 HEAT the oil in a separate pan and sauté the onions until browned. Stir in the garlic.

4 MIX the onion and garlic thoroughly into the greens and serve.

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