Spring finally comes. We can finally forage the delicate greens and add them into our diet. This week, we found fiddle heads, curly dock, and trout lily. Fiddle head is sweet, curly dock is slightly sour, and trout lily is green. I put them all into this scrambled egg and make it into a big breakfast for the family.
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| Curly dock |
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| The left side is fiddle heads, and the right side is trout lily. |
INGREDIENTS:
Wild Edible Spring Green (Fiddle head, trout lily, and curly dock)
6 Eggs
1/4 teaspoon Salt
1/4 teaspoon Sugar
3 tablespoons Vegetable Oil
DIRECTION:
1. Whisk the eggs, salt and sugar together.
2. Bring a small pot of water to a boil over high heat. Add fiddle heads. Blanch them for about 5 minutes to get rid of the bitter taste. Drain well.
3. Heat up the oil over high heat. Add the wild greens and stir fry for about 30 seconds. Add the egg. Keep stir frying until the egg coagulates. Turn off the heat.
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| Spring greens army son's flavourite. |
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