A wood avens (Geum urbanum) recipe that makes a wonderful alternative to ‘crispy seaweed’ that you often get served in high street Chinese restaurants.
I made this one to simply be crispy, but if you’d like sweetness then sprinkle a little sugar over the dish just before serving.
Wood Avens Recipe Ingredients
- 6 handfuls of wood avens leaves (chopped)
- 2 garlic cloves (crushed)
- Knob of butter
- Sugar (optional)
Wood Avens Recipe Instructions
- Melt butter in frying pan and fry the crushed garlic for 30 seconds.
- Chop the Herb Bennet leaves up and add to frying pan, and gently fry until crispy. You might need to add more butter as the leaves can absorb quite a lot.
- Serve with spicy food.