The heat is scorching and I’ve been out foraging for two hours. The estuary is calm with a breeze that makes the heat of the day appear cool. Mere illusion! That evening after dropping off my wares to various friends, I return home and make a quick dish of wild estuary greens. Simple food, slow food, deeply nourishing food. Enjoy…
Ingredients
250g of wild estuary greens (I used sea plantain & sea aster)
Big knob of butter
Splash of rape seed oil
Drizzle of balsamic vinegar
Crushed black pepper
Suggested Instructions
Wash and clean the estuary greens then slice into 1 inch bits.
Steam them quickly for about 2 minutes,
Melt the butter with the rape seed oil in a frying pan, and then sauté the wild estuary greens hot and covered in butter/oil.
Next add 200g of fantail prawns and fry for another 60 seconds.
Drizzle a small amount of balsamic vinegar over the greens and work in, with some crushed black pepper.
Serves: 2
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