Features:
Autumn Wild Breakfast Greens

Autumn Wild Breakfast Greens
Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

Breakfast greens, that is what this is. By Grown & Gathered.

Our food is totally guided by the seasons, so we make different versions of this depending on the time of year. The best versions happen in what we call the ‘fringe’ seasons – Autumn and Spring – because that’s when greens are most at home.

This is what we are making right now. It highlights the chillies that have started to ripen, the planted greens that are prolific and wild edible weeds that have just become available again as it’s started to rain (at last!).

When you look below, this recipe looks complicated – but actually it’s super easy. Some raw ingredients, some cooked and then you add it all together!

INGREDIENTS:

Raw

  • 75g kale (5-6 leaves)
  • Small handful each of dill, mint and parsley (about 10g of each to give you an idea)
  • About 4 sprigs of chives
  • 2 seasoning chillies (i.e. mild chillies)
  • 4 celery sticks (tops removed)
  • A good splash of organic olive oil
  • Juice of half a lemon

Cooked

  • 75g kale (another 5-6 leaves)
  • about 10 sprigs of chives
  • Tops of 2 celery sticks
  • Tops of one big beetroot
  • 150g edible weeds – we used marshmallow and wild turnip greens.*
  • One chilli (not too spicy!)
  • Organic olive oil
  • Juice of half a lemon

To serve

  • 1.5 cups of cooked beans – we used kidney beans, but black beans, cannellini beans or white beans are also good.
  • 1 cup cooked buckwheat
  • Sourdough toast
  • Pastured eggs
  • Sea salt and pepper to taste

METHOD:

Raw
– Cut all fresh ingredients super finely! Put in a big bowl, add olive oil, lemon juice, sea salt and pepper. Set aside.

Cooked
– Cut all fresh ingredients super finely!
– Heat olive oil in a pan on medium heat. Add chilli, pepper and chives. Add all remaining ingredients, turn heat up to high, add a little bit of water and lemon juice. Simmer with the lid on.
– Cook until it all just falls apart. Leave to cool a little bit.

To serve
– Combine cooked and raw ingredients. Add cooked beans and buckwheat. Then salt and pepper to taste. More olive oil if you feel the need.
– Make some toast, fry some eggs.
– Layer the toast, salad and eggs. EAT.

N.B
*Be careful when looking for edible weeds. Please only use them if you know what you are doing and know they haven’t been sprayed. Replace with another green like spinach or chard if you can’t access them.