Eat Your Weeds

Chickweed Pesto

2 cups of chickweed
1/2 cup olive oil
1 Tablespoon lemon juice
1 clove garlic
1/4 cup of walnuts
salt

Puree in a blender until smooth. Serve with anything you would pesto on- eggs, cheese at the potluck it was teamed with little mozzarella bites, pasta, bread

If you are going to freeze this it is suggested to blanch the chickweed first before processing, so it doesn’t turn black.

Lebanese Molokhia with Chicken (Mallo or buttonweed)
(you can use your crockpot for this)

1 chicken cut in to pieces
2 quarts water
1 onion
1 stick cinnamon
5 pods green cardamom
Brown chicken in a frying pan, then transfer to a stock pot and cover with water, add onion and spices.
Simmer on top of stove until tender 1hour if it is a young chicken- longer if older
Drain broth from chicken, discard cinnamon and cardamom, You can pick the chicken from the bones or leave the pieces whole.

For sauce:

Broth from chicken
2 or 3 cups of puréed mallow leaves and tender stems.
1/2 teaspoon ground (or to taste) cinnamon
1/2 cardamom ground more or less to taste
Salt and pepper to taste

Place all sauce ingredients in a stock pot, cook until tender (20 Minutes). Add chicken and simmer for 10 minutes, serve with rice

Egyptian Molokhia

1 onion
2 cloves garlic
2 cups of puréed mallow leaves and tender stems.
Salt and pepper

Sauté onion and garlic in olive or coconut oil, chop or puree mallow leaves in a food processor and add to the onions and garlic, stir in a little water salt and pepper and simmer until tender. Serve with rice

Buttonweed (mallow, malva) chips

Wash button weed leaves, toss with a little olive oil spread out on a sheet pan or in your food dehydrator. Sprinkle with salt and dry in a slow oven or in the dehydrator until crisp. Store in an air tight container (if there are any leftover) They are good out of hand or as a topping on salad or soup

Paneer with Amaranth Greens (Saag Paneer)
amaranth known as Thotakura, chauli, or mulakeerai in India

1 medium size onion diced
2 cloves garlic
1/4 cup gee (or coconut oil)
1 pound Paneer cheese cut in bite size chunks
4-6 cups whey (saved from making paneer) you can add more or less depending on the thickness you desire. I like this as a soup. Rick likes it thick served over rice.
2 Tablespoons Ships brand curry powder or your favorite Madras curry powder
2 cups or more chopped amaranth leaves
fresh chilies or dried chili flakes to taste
Salt to taste

In a frying pan sauté garlic and onions in one Tablespoon of the gee, when soft remove from pan. Heat remaining gee in pan fry paneer, turn paneer until all sides are golden. Add onions and garlic back to the pan and stir in curry powder.
Transfer the fried paneer mixture to a large pot, stir in whey, amaranth greens and chili flakes.
Season with salt and more curry powder if you want a stronger curry taste.

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