- Young and tender leaves of ground elder
- Hill mustardstalks with buds
- White nettles with smaller leaves
- Unopened leaves of wild garlic
- 3 organic eggs
- 300 g creamy aged cheese
- 50 g Butter
The first leafy greens and weeds “gather enough flesh” by late spring. By then you have concluded your first harvest and preserved all the delicacies the early season provides. There’s nothing better to do now than to heat up the barbecue and start grilling all the fine greens you have picked in the forest and the meadows. Just combine them with some camelina oil and begin grilling. You don’t need much but this is the taste you must experience before the asparagus comes.
How to Make Springtime Greens:
- Clean the stalks and leaves and tie them with a butcher’s twine into nice bundles.
- Preheat the barbecue using birch charcoal.
- Drizzle the bundle with oil, add some black pepper and salt.
- Quick grilling will preserve the freshness of the greens.
How to Make Cheese Cream
- Grate the cheese and put it in the Thermomix bowl.
- Add eggs. Heat the mixture to 80 degrees C and add cold butter.
- Cool the mixture to 37 C.
How to Serve
Serve the bundle of grilled greens with cheese cream. Eat with fingers.
Photo credit: Renee Altrov;