Sow Thistle Greens, Wilted in Butter

This recipe, for Sow Thistle greens; which I have recently adapted and revised once again, is from a Traditional British recipe; I originally published in From The Mother’s Garden Pantry for Survival.

Sow Thistle Greens, Wilted in Butter, and “Finished”; by Cooking in a Little Beef Stock, With Spices.

 Ingredients:

 2 handfuls of young sow thistle leaves

2 ozs. butter, for frying

1 tsp. flour

¼ cup beef stock

Salt, and black pepper, to taste.

Freshly grated nutmeg, to taste.

 Preparation Method:

Three varieties of sow thistle can be found in western Canada:Perennial sow thistle Sonchus arvensis, Prickly sow thistle Sonchus asper, and Annual sow thistle Sonchus oleraceus. All grow by roadways and in disturbed areas Only pick young sow thistle leaves (less than 4ins. long) as these will not be as bitter as the older leaves, (you also won't have the spines to contend with). Heat some butter in a pan and add the leaves. Stir to coat the leaves in the butter then stir-in the flour and continue cooking about 1 minute or until the leaves are slightly wilted. Then add beef stock; reduce to a simmer; and continue cooking, for about 6 minutes or until thickened, (this should still leave you with a decent bite or crunch). Add some nutmeg (to taste) before serving. Young leaves are edible raw but are best prepared as above. 

© Al (Alex-Alexander)D. Girvan 2013. All rights reserved.