Recipe: Chickweed with Sesame and Soy Sauce

Wednesday, October 24, 2012

This easy-peasy side dish was inspired by the classic soy-sesame combination in Asian home-style cooking. Serve with hot steamed rice and roast pork or grilled fish.

Serves 4 as a small side dish

1⁄4 cup sesame seeds
1 tablespoon toasted sesame oil
1 small onion, finely chopped
2 garlic cloves, minced
4 ounces (5 cups) tender chickweed greens
1 tablespoon light soy sauce or tamari
1 teaspoon sugar
Pinch of red pepper flakes
Pinch of salt

1. In a small pan (cast iron is great), spread out the sesame seeds and toast over medium-low heat for 2 minutes, or until about half of them pop and turn a light golden brown. Transfer to a small bowl and set aside.

2. In a medium skillet, heat the sesame oil, onion, and garlic for about 2 minutes, or until soft. Add the chickweed and cook for 3 minutes, or until soft. Remove from the heat.

3. Mix in the soy sauce, sugar, red pepper flakes, salt, and sesame seeds. Serve warm or at room temperature.


From Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes by Tama Matsuoka Wong, Eddy Leroux and Daniel Boulud


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