Wild salads and Sicilian pasta
In parts of Sicily about a third of the people eat
locally grown wild vegetables three times a month or more. Men in
this region have lower rates of cancer. In the USA, men who eat dark
green and yellow vegetables twice a day have less heart disease and
cancer (USDA). See In
praise of wayside plants.
Ways to Cook Greens in Under 10 Minutes
Pick broccoli raab, turnip,
mustard or dandelion greens or other
true weedy foods (once you know what to look for).
"Sauté five cloves of garlic in olive oil until they soften; turn
the heat way up and throw in the braising mix until it wilts; squirt
on some red wine vinegar until it disappears; serve over pasta."
To vary, add a handful of pinenuts and raisins or 2 tsp. honey
1 T Dijon mustard and some chopped walnuts or pecans. From: http://www.seasonalchef.com/greens.htm
1 small bunch fresh spinach
12 dandelion leaves
1/2 cup pink sorrel leaves, loosely packed
1 apple, cored and cut into bite-sized pieces
1/2 cup pecan halves
"You may substitute appropriate fresh greens for the dandelion and sorrel
leaves. Wash and stem spinach. Pick and wash sorrel and dandelions.
Coarsely chop dandelion leaves, and tear spinach, then toss dandelion,
sorrel and spinach together in a stainless steel bowl. Put aside in
refrigerator to drain and cool. When drained, pour off excess water, and
add apple and pecans. Toss with dressing and serve." Adapted from Jack's Skillet by Jack Butler Posted at Greens Recipes http://www.panix.com/~paleodiet/list/salads.htm
Next -- Authentic Sicilian:
Perciatelli/Bucatini with Wild Greens
Serves 4 - 6
Perciatelli are fat strands of pasta "pierced through" with
a pin sized hole. Bucatini, similar, are spaghetti-length straight
macaroni, about 3mm wide. They both take robust-flavored toppings like
fresh sardines, olives and wild greens.
In Sicily, this dish is made with wild greens and homemade
sheeps milk ricotta. Broccoli raabi, which is less bitter and
cooks faster, can be substituted for the wild greens. You can even use asparagus and lemon juice.
Cook the pasta, for extra flavor, in the water used to cook
In place of ricotta or feta cheese, try crumbled firm tofu or Soya Kaas (no cholestrerol, lactose free, no hydrogenated oil). A sprinkle of parmesan on top (optional) adds flavor and not much dairy fat -- or use grated parmesan-style Soya Kaas here too. Or grated nuts.
2 1/4 pounds (1 kg) mixed sharp greens, such as broccoli raabe,
chard, escarole, kale, collards, mustard greens, dandelion greens, arugula, or a
1/4 cup (60 ml) olive oil
1 clove garlic, minced
Ground hot pepper
1 pound (450 g) sturdy pasta -- perciatelli or bucatini are traditional; macaroni will do
1/4 pound (l00g) ricotta salata, sliced
1/4 inch (less than 1
cm) thick. Or same amount of extra firm tofu.
1/2 cup (60 g) grated pecorino or parmesan
Wash and trim the greens. Cook them, uncovered, in plenty
of boiling salted water until tender, about 10 minutes,
Remove from the water with tongs to save the water for
cooking the pasta. Drain well in a colander or seive.
Coarsely chop the greens.
Combine the oil, garlic, and chopped greens in a large frying pan and
saute, turning until everything is coated. Continue gently
until cooked through, adding water as needed to keep the
greens moist. Season to taste with salt and hot pepper and
remove from the heat.
Menwhile, cook the pasta in the water from the greens until tender.
Drain, reserving 1 cup of the water. Toss thepasta with half of the
greens and the reserved pasta water. Spread with the
remaining greens and arrange the ricotta salata or extra form tofu slices on
top. Serve immediately. passing the grated cheese at table.
Adapted from a recipe in THE FLAVORS OF SICILY
Anna Tasca Lanza at PASTA PLUS
4 teaspoons fresh lemon juice
4 teaspoons walnut oil
Salt and freshly ground pepper
6 cups chickweed leaves and tender stems (about 6 ounces)
Pour the lemon juice into a large bowl. Gradually whisk in the oil.
Season with salt and pepper. Add the chickweed, toss until evenly dressed
and serve at once. "This is delicious, and barely a recipe. Chickweed is the
flavor of summer; it tastes the way freshly shucked corn smells -- raw and
haylike. Substitution: Any mild green, such as lamb's lettuce will do." --Jean-Georges
Vongerichten From: http://www.pathfinder.com/FoodWine/trecipes/606.html