Did you know how easy it is to forage for wild greens near where you live? Watch my foraging video to see how much I was able to gather in less than 30 minutes. The video shows you a method that is very popular in the Mediterranean for cooking wild herbs & greens. These bitter herbs benefit greatly from braising in olive oil. The fat soluble nutrients can then be absorbed by our digestive tract and with the increased bio-availability, you get all the benefits without having to force yourself to eat a challenging salad of rough wild greens. Also, I used the braised greens to make a pan-fried wild herb Paleo pie. The recipe for the pie will be found in my upcoming cookbook, Quirkier Cooking (early 2017).
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Really loved the video! It supports my article:
Vitamin Grit - does your food have it?
One word of caution though, you destroy olive oil’s awesome qualities when you heat it. Use an oil that isn’t damaged with heat - ghee, avocado oil, or coconut oil. Or add the olive oil after sautéing.
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