Recipe: Boiled Weeds

BOILED WEEDS

1 bunch dandelion greens with no flower buds or stems
1 bunch lamb's quarters/pigweed (Chenopodium alba)
1 good handful young horseradish leaves
1 bunch radish tops with no stems
1 bunch mustard greens
2 thin slices pork jowl
1 tsp salt or more to taste
Water to cover completely

Rinse all greens thoroughly*. These varieties and quantities of mixed greens are not engraved in stone and may be easily changed.

Place dandelion greens in a 6 to 8 quart stock pot and cover with water.

Bring to a rolling boil for a couple of minutes.

Drain water and add remaining greens and slices of pork jowl. Cover with plenty of water. Add salt. Simmer until pork jowl is tender.

Serve hot. Liquid is a fine "pot likker" that may be served on cornbread or in coffee mugs as a hot drink. The kids seem to like that.

This side dish is best when gathered by the young 'uns. It holds their interest more and they are more willing to try something different if they did the collecting of the raw materials.

Source: John Hartman Indianapolis, Indiana

*Editor's note: Use plants that have not been sprayed and only from sources that you know to be pollution and pesticide free. Don't use plants grown near roadways where lead from exhaust fumes may have contaminated the soil and/or plants. Only use plants that you can positively identify as edible. When in doubt, do not taste the plant. Take the plant to your county agricultural agent for identification.