Sauteed Silverweed Greens

Sauteed Silverweed Greens

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.