Pacific Silverweed, when given the proper conditions, is a prolific ground cover. Our Silverweed at the nursery has been happily spreading out of its designated area, so I decided it was time to harvest some for this month’s recipe. Since it is still a bit early in the season for their roots, I wanted to experiment with the beautiful silver-green leaves.
My first encounter with eating the Pacific Silverweed was just popping some fresh leaves into my mouth for a taste... This I do not advise. Though I have read from multiple sources that they are edible raw, sometimes added into salads, I wouldn’t exactly call them palatable. I promptly spat the leaves out and began thinking back to how my Grandma used to cook bitter greens with vinegar, and decided to give that method a try.
I harvested a good sized handful of Pacific Silverweed leaves, as well as a large handful of mixed greens (chard, spinach, and broccoli leaves) from my garden, and cooked them up with inspiration straight from my grandma. This method of cooking the Pacific Silverweed brought down the bitterness to a pleasant level that paired well with the other greens and had a flavor very similar to artichoke.
What you'll need
● Large handful Pacific Silverweed
● Large bundle of other seasonal mixed greens
● 1/2 medium onion
● 2 Tbsp Apple Cider Vinegar
● Salt and Pepper to taste
● Hemp Hearts or Sunflower seeds
After all the greens are well-rinsed and broken down, with the leaves roughly separated from the stems, put a pan on medium heat with enough oil to cover the bottom. Add onion slices to the pan first, allowing them to cook on their own for 3-4 minutes, stirring occasionally. Add all greens and Apple Cider Vinegar to pan and cover, reducing heat to low. Allow greens to cook covered until they have reduced to ½ volume. Remove lid and stir, continue cooking for another five or so minutes, until greens are roughly ¼th of the initial volume. Salt and pepper to taste, and sprinkle with Hemp hearts or sunflower seeds for a nutty crunch. Enjoy!