Buttered Rosebay Willowherb Greens is a modern British recipe for a classic dish o blanched rosebay willowherb greens that's lightly fried with onion, garlic and butter before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Buttered Rosebay Willowherb Greens.
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The jury is still out as to the value of rosebay willowherb (fireweed) greens. Many find them unpalatable bitter, but personally I find them quite edible and will eat them raw even in the middle of summer. But then I'm used to a whole range of African greens and have become accustomed to bitter tastes. As a result, I suggest you first try this dish in spring when the rosebay willowherb greens are young and tender and less bitter. I've even designed this recipe to cook then like a potherb so that even more of the bitter flavour is eliminated.
Ingredients:
350g fresh, young rosebay willowherb leaves and/or shoots gathered in spring
50g butter
1 small onion, finely chopped
1 garlic clove, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the rosebay willowherb leaves and cook for 2 minutes. Drain then rinse under plenty of cold, running water before setting aside.
Melt the butter in a pan and use to fry the onion and garlic for about 5 minutes. Add the rosebay willowherb leaves and stir-fry for about 2 minutes to heat through. Season with salt and freshly-ground black pepper and serve immediately.
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