1. California Gourmet: Recipes for Native Greens
Each type of wild greens has a unique flavor that’s difficult to describe. You’ll
probably love some and not care for others. So assess the flavor each time you use
a new species. If the greens can be eaten raw, taste a little sample. If you like the
taste, then include them in salads, tacos, sandwiches or any other situation where
you regularly use lettuce or raw spinach. Miner’s Lettuce is a mild greens plant that
most people like uncooked.
We also suggest that you taste test new cooked greens before you include them in
a recipe. Steam a few leaves in the microwave or on the stove and try them. The
taste for greens is truly individual; some of us like/use greens that are stronger
flavored while others prefer the mild types.
If the flavor is too strong or bitter, you might want to try boiling a few leaves,
changing the water and then boiling again. This usually makes the greens milder
tasting; some of the flavor chemicals leach out and others are changed with boiling.
Cooking with wild greens is fairly straightforward. On the other hand, the unique
flavors of California native greens inspire the creative cook in all of us. We’ve
provided some favorite recipes below to get you started. But you can substitute
wild greens in most recipes calling for spinach, kale, chard or wild greens. Many
traditional regional recipes include native greens. So try our native varieties in any
favorite greens dish.
We suggest you used the milder tasting greens (like Miner’s Lettuce, Island Mallow
(Lavatera) and young Atriplex (Quailbush and other) in recipes calling for spinach.
Other mild greens include Mimulus species, Sidalcea, Camissonia species and
Oenothera elata. Note that young greens are almost always milder than older
greens. Substitute more piquant greens in recipes calling for kale, chard or wild
greens.
Basic Recipes
These are basic recipes for preparing any type of greens. The cooking times will
vary depending on the type of greens; you’ll have to keep testing for tenderness
until you become experienced with an individual type of greens.
Many cooks like to add ingredients to flavor or season the greens. Some typical
additions include sautéed garlic or onions, mushrooms or peppers; lemon juice,
vinegar or a favorite bottled sauce; salt, pepper and other spices; toppers like nuts,
sesame seeds, shredded cheese, etc.

2. Sautéed Native Greens
1 ½ lbs (4-5 C.) native greens
3 Tbsp olive oil (or other oil if preferred)
½ cup water
Vinegar, lemon juice, hot pepper sauce, salt & pepper to taste (optional)
Wash greens, remove tough stems and cut into 1-2 inch pieces. Heat oil in large,
heavy saucepan. Add greens and cook for 1 minute. Add water and increase heat
to medium high. Cover and cook for 5 minutes. Decrease heat to medium,
remove cover, stir and cook until liquid has evaporated. Season to taste and eat as
a side dish or vegetable. Serves 4
Note: if desired, you can sauté 2 cloves of garlic or ½ cup chopped green onions in
the oil before adding the greens.
Steamed Native Greens – Stovetop or Steamer
1 ½ lbs native greens
Water to fill steamer/pot to just below the steaming basket (or according
to steamer instructions)
Seasonings (optional): salt, pepper, lemon juice, vinegar, etc.
Wash greens, remove tough stems and cut into 1-2 inch pieces. Cover bottom of
steamer pot with enough water to nearly touch the steamer basket. Use a large
lidded pot fitted with a metal colander or folding steamer basket if you don’t have a
steamer pot. Some cooks put the steamer basket into the pot before heating the
water. Cover pot and heat water to boiling. Turn down heat. Place greens in
steamer basket/colander, then place steamer basket into the pot (or place greens
into steamer if it’s already in the pot). Cover pot. The lid should fit loosely or be
positioned to allow steam to escape. Steam the greens until they are tender –
usually 2-6 minutes. Remove from heat, season to taste and serve.
Serves 4

3. Steamed Native Greens - Microwave
1 ½ lbs native greens
1-2 Tbsp water (or according to microwave cookbook instructions)
Seasonings (optional): salt, pepper, lemon juice, vinegar, etc.
Wash greens, remove tough stems and cut into 1-2 inch pieces. Place greens and
water (if needed) in a large, microwave-safe dish or bowl. Cover. Microwave on
high until greens are tender (to taste) – usually 2-6 minutes. Season to taste and
serve. Serves 4
Boiled Native Greens
1 ½ lb native greens
Water to cover
Seasonings (optional): salt, pepper, lemon juice, vinegar, etc.
Wash greens, remove tough stems (if any) and cut into 1-2 inch pieces. Bring
water to boil in a large pot. Add greens and cook until tender – 5-20 minutes
depending on the greens and how tender you like them. If the greens are too
tangy for your taste, boil for 5 minutes, drain off the water and replace with fresh
water. Then continue boiling until tender. Drain, pressing out any excess water.
Toss with favorite seasonings. Eat warm. Serves 4
Frozen Native Greens (for use later)
Fresh native greens, any amount
Water for steaming
Wash greens, remove thick/coarse stems and cut into 1-2 inch pieces. Steam over
boil water or in the microwave for 2-3 minutes. Greens should be wilted but not
yet soft. Remove from heat. Plunge greens immediately into very cold (ice) water.
Remove from water when cooled, blot dry and freeze as you would any vegetable.
To use, thaw then sauté, steam or boil until fully cooked. The cooking time will be
shorter than for fresh greens.

4. Other Recipes Using Native Greens
Native cooked greens can be used in so many ways. Here are a few recipes
to get you started.
Frittata with Wild Greens
1 ½ lbs wild greens, prepared by steaming, sautéing or boiling
4 eggs
2-3 Tbsp olive oil (or other oil)
Salt, pepper, other seasonings to taste
Wash greens, remove tough stems (if any) and cut into 1-2 inch pieces. Prepare
green using method of choice. Cool the greens and slice them again to make small
pieces. In a bowl whisk the eggs and seasonings. Stir in the prepared greens.
Heat oil in frying pan. Pour in the egg/greens mixture and cook over low heat (pan
may be covered to help eggs to cook).
When first side is golden brown, loosen the frittata, then invert frying pan over a
plate. Slide the frittata back into frying pan to cook the second side. Carefully
slide the finished frittata onto a plate and serve – hot or warm.
Sautéed Greens with Nuts and Raisins
¼ cup pine nuts (or slivered almonds)
2 Tbsp olive oil
2-4 cloves garlic (to taste)
¼ cups raisins or dried currants
1 lb native greens
½ to 1 tsp red pepper flakes (optional)
½ cup dry white wine or water
Salt & pepper to taste
Wash greens. Remove any tough stems and chop. Heat a large, heavy pot or
sauté pan on medium heat. Add nuts and brown them for several minutes, stirring
often. Remove nuts from pan and set aside. Add oil and garlic – sauté for 30
seconds. Add prepared nuts, raisins and greens and mix well. Sauté, stirring often
until greens begin to wilt – several minutes. Add wine/water and red pepper (if
desired). Stir well, then continue cooking until liquid boils away. Remove from
heat, season and eat. Serves 2-3

5. Sweet and Sour Wilted Greens
½ sweet onion, sliced (or ½ cup green onions, sliced)
1 Tbsp oil (olive or other)
1 ½ lb native greens (tangy greens work well)
1/2 cup water
3 Tbsp balsamic vinegar
2 Tbsp honey
1 tsp fresh ground ginger
4 Tbsp melted butter or margarine
Salt, pepper to taste
Wash greens. Remove tough stems (if any) and chop. Heat oil in large, heavy pot.
Add onions and cook until softened – 4-5 minutes. Add greens, and cook until
slightly wilted. Stir often so it doesn’t burn. Add water and cook until greens are
tender – about 5-7 minutes. Drain.
Prepare dressing by whisking together vinegar, honey, ginger and butter/
margarine. Add dressing to greens and toss well. Season to taste. Serve warm
as a side dish or vegetable. Serves 4-6
Note: tangy/piquant greens work well in this recipe
Wild Greens Corn Fritters
1 2/3 cups flour
1/3 cup polenta meal (or corn meal/masa)
1/4 cup milk
1 egg, beaten
8 ounces mixed leaf greens
2 cloves garlic, minced
3 tbsp fresh herbs such as parsley, mint, and chives
Salt & freshly ground pepper
3-6 tbsp olive oil
Wash greens. Remove large, tough stems and chop into small/medium pieces. Mix
the flour, polenta, milk and egg together in large bowl. Cover it and let it rest for 30
minutes. Cook greens and garlic in boiling water for about 10 minutes until tender.
Remove from heat and plunge greens into cold water to blanch. Pat greens dry
and add to flour mixture. Add salt and pepper to taste. Form mixture into
rounded fritters about ¾ inch thick. Heat olive oil in frying pan over medium heat.
Cook the fritters until golden brown – about 5 minutes per side. You may want to
cover the frying pan to insure that fritter cook through. Serve warm as a snack,
appetizer or side dish. Nice dipped in plain yoghurt.

6. Wild Greens Fritters
1 pound fresh wild greens
1 tablespoon butter
1 tablespoon olive oil (not extra-virgin) plus more for frying the fritters
1 medium shallot, chopped
1/4–1/2 cup of fresh mixed herbs, (parsley, thyme, sage, chives, etc)
2 large eggs
1/4 cup all-purpose flour
1/2 teaspoon freshly grated or ground nutmeg
3 heaping tablespoons grated parmesan cheese
Salt and freshly ground pepper to taste
Wash greens. Remove large, tough stems and chop into small/medium pieces. Let
drain in a colander. Heat the butter and 1 tablespoon of olive oil in a large heavy
skillet over medium heat; add the chopped shallot. Sauté the shallot gently, stirring
until it starts to turn translucent. Shake most of the water off the greens and add to
the pan, using tongs to turn it as it wilts and cooks (about 2-4 minutes). Season
the spinach with a pinch of salt. Transfer to bowl to cool.
Chop fresh herbs and set aside. Whisk the eggs lightly in a medium to break them
up, then whisk in the flour, nutmeg, cheese and salt and pepper to taste. Mix in the
herbs. Chop the cooked greens into small pieces. Add to batter mixture and mix
well.
Pour olive oil into frying pan to just cover bottom. Heat until hot. Carefully drop
Tablespoonfuls of batter into hot oil. You can fry 4-5 at a time. Flatten each fritter
slightly with back of spoon. Fry fritters, turning with a spatula, until golden brown
on both sides. Drain on paper towels. Serve hot or at room temperature. May be
reheated in oven. Makes 8-10 fritters

7. Easy Torta Rustica with Wild Greens Filling
12 oz mild or tangy young wild greens (Atriplex – Saltbush – works nicely)
Several sprigs of fresh herbs (if using native Salvia or Sagebrush (Artemisia)
remove the sprigs after you sauté the greens)
2 Tbsp olive oil
½ cup water
Salt, pepper to taste (no salt needed with Atriplex)
Biscuit mix – enough to make 10-12 biscuits
Wash greens. Remove any tough stems and chop. Heat olive oil in a large, heavy
pot or sauté pan on medium heat. Add greens and sauté for 2-3 minutes until
greens are wilted. Add water and fresh herbs. Cover and simmer on medium heat
for 5 minutes. Remove cover, remove Salvia and Artemisia sprigs (if used) and
continue to stir until water has steamed off. Remove from heat.
Prepare your favorite biscuit mix (or use refrigerated biscuits). Grease a 10-12
inch pie pan. Line the bottom with 1/3 inch layer of biscuit mix – press with fingers
to form an even layer. Pat greens dry and spread evenly over the biscuit mix.
Roll out the top layer of biscuit mix to fit the top of the pie pan. Gentle place over
the greens.
Bake at 350° F for about 12-15 minutes – until top is golden. Let cool 5-10
minutes, slice into wedges. Eat warm or cold – tasty either way.
Cheese and Greens Bake
12 oz fresh or frozen wild greens, prepared
½ cup shredded cheese
4 beaten eggs
1/3 cup milk
½ cup all-purpose flour
½ tsp. baking powder
Salt (if desired)
Wash greens. Remove tough stems and chop into 1 inch pieces. Prepare greens
by sautéing, steaming or boiling. If greens are very tangy we suggest you boil
them in several changes of water until they suit your taste. Cool the greens and
blot dry. Grease a 10 x 6 x 2 inch baking dish (or larger for thinner slices – up to
9 x 13 x 2 inch). Combine eggs and milk. Beat in flour, baking powder and salt.
Whisk until smooth. Stir in greens and shredded cheese. Pour into greased pan,
spread evenly. Bake at 350° F until golden brown – 25-30 minutes. Slice and
serve. Makes a nice side dish or appetizer.

8. Wild Greens Pesto
3 cups (packed) fresh wild greens leaves
3-4 cloves garlic
1/3 cup olive oil
1/3 cup grated parmesan cheese
1/3 cup pinenuts (optional)
¾ tsp salt
Wash greens and remove tough stems. Place all ingredients in a blender or food
processor. Process on high until it resembles a smooth paste. Taste and add more
salt to taste (if needed). Place in a covered container and let sit for 2-3 hours to let
the flavors age. Use within a week in any dish calling for pesto. Can be frozen for
later use (freeze in an ice-cube tray to get serving-sized portions).
Wild Greens Party Dip
12 oz wild greens, prepared
1 cup mayonnaise
1 cup sour cream (light/low fat is fine)
1 package dried vegetable/onion soup mix
Wash greens. Remove tough stems and chop into 1 inch pieces. Prepare greens
by sautéing, steaming or boiling. If greens are very tangy we suggest you boil
them in several changes of water until they suit your taste. Cool the greens and
blot dry. Whisk together mayonnaise, sour cream and soup mix. Add cooled
greens and mix well. Chill overnight in the refrigerator. Serve as a dip with raw
vegetables, bread chunks, chips etc.