I think the first “wild food” recipe that I ever made was a nettle pesto. I would speculate, though, that is probably most folks initiation into wild foods. It is abundant, found nearly everywhere, and quite simple to make without messing it up too bad. Success is fairly inevitable. Now, after many years of diving deeper and deeper into the complexities of flavors in wild plants and mushrooms, I try not to roll my eyes as my social media feeds are flooded with pesto recipes. However, nettle remains one of my favorite greens to use in the kitchen and not to mention medicinal herb.
I won’t go on about its incredible attributes—those can be easily found elsewhere and probably somewhere on an old recipe here for soup. So let’s get on with something slightly different you can do with it (or any other wild or cultivated greens you have on hand).
The first time I created this, I used a wild spinach (also called New Zealand spinach) that grows near coastal regions here in California. I created this sauce to pair with some chia/acorn pasta ravioli with morels for a wild food dinner. I heard from few folks that they were literally licking the plate so as not to miss a single taste of that vibrant green flavor.
Of course, the flavor will have a different profile depending on what greens you use, but this is just a starting point. To be honest, I’m horrible at writing down recipes, much less following them. If I feel inspired, or think of some crazy idea, I’ll find a recipe that sounds similar and then I start substituting and switching things up, tasting along the way. I really have to get better at notes for my book.
Recipe: Wild Greens and Pinyon Pine Cream Sauce
1 lb wild greens, nettle or wild spinach recommended
1/2 c pinyon pine nuts, shelled (or sub commercial pine nuts)
1 yellow onion, diced
1 shallot, diced
2-4 cloves of garlic, diced
1/4-1/2 c mushroom broth (or other broth), plus more to thin
2 tbsp avocado oil
Juice of 1/2 lemon
Salt to taste
- Blanch your greens: Put a pot of water on to boil while you wash and de-stem your greens. Set aside a large bowl of ice water. If you’re working with nettle, you can use gloves at this point. (As soon as they are cooked, their stinging hairs are no longer active.) Submerge the greens in the boiling water for 1 minute, until they turn bright green. Remove quickly and place in the ice bath to cool.
- Heat the avocado oil in a cast iron skillet on medium heat. Add the onion and shallot and saute until just translucent, about 3-5 min. Add the diced garlic and saute for about 1-2 min more, do not allow the garlic to burn. No one likes burnt garlic.
- Strain the water from the greens and place them in between a few paper towels and press, removing as much water as possible.
- Combine the greens, pine nuts, onions, shallot and garlic into a high speed blender with the broth and lemon juice and blend, adding more broth (or water from cooking the greens), to thin to desired consistency. Add salt to taste, about 1/2-1 tsp.
This could even make a great soup as well, just add more broth or water. I used it recently as a sauce to complement fermented mushrooms in a dish for a wild food tasting: