Goutweed omelet.

I only started liking this abundant wild green a year or so ago.

It's extremely abundant where it grows (as in, pretty much every single garden I have ever had), and it's very easy to pick large quantities of it in next to no time.

It tastes a little bit of anise, or perhaps like its relative fennel (also in the Umbelliferae). A little like celeriac. It's mild, though, and is easily hidden in various casseroles. Yesterdays take ended up in assorted vegetables, served with meat. Today's take went into an omelet, and the freezer.

Yesterday, my little helper did her best to add her take (mostly brown leaf, the odd short stick and some acorns) to my basket. Today, she could put all of that into her own basket, leaving my take rather easier to clean.

Goutweed omelet

The Greens:
½ - 1 liter (1-2 pints) of fresh goutweed (or nettles, or other wild green)
water
some salt

Pour your fresh greens into cold water and let them sit there for about 10 minutes. All the creepy-crawlies will leave: this is important, because half a caterpillar on your fork is really attention-grabbing.

Cut up your greens, boil up some water, add a sprinkling of salt and let the greens simmer for a while. 5-10 minutes will do. Lift them out to drain.

The Omelet:

4 eggs
¼ teaspoon salt
4-8 tablespoons water
1-2 tablespoons butter

Mix eggs, water and salt. Put butter into a pan, let melt on high heat. Pour your eggs'n'things into the pan. The mix will start to congeal fairly soon. Lift it with a fork to let uncooked batter get to the bottom of the pan and get some heat. Add your chopped, boiled and drained greens on top once there's no liquid batter left. Carefully fold your omelet onto a plate, serve.

This is enough for two, if served with a salad. Yum!

If you had leftover boiled greens: freeze them with their water. You'll be glad you did, later on.

Related entry: Goutweed as spinach