Lofoten, Wild Leaf Herb and Cheese Pottage from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg. 44

Ingredients

  • 3L of white goosefoot leaves
  • 2 TBSP salted butter
  • 2dl crumbled fresh soft cheese (probably skyr would be best)
  • 1 dl whey

Method

  1. Boil leaves for 5 minutes.
  2. Drain off the water.
  3. Chop finely.
  4. Melt butter in a pot.
  5. Add cooked leaves, cheese and whey.
  6. Simmer briefly.
  7. Give it a stir.
  8. Serve.

Notes – Where the dickens do we find goosefoot?

Andi Houston – You can find Chenopodium greens often in the freezer section of larger Indian grocery stores, it’s called “bathua” in Hindi. It’s sometimes sold fresh in Indian and pan-Asian grocery stores. It’s easily distinguishable from other greens as the leaves are a bit fuzzy. 

Wikipedia – Quinoa (Chenopodium quinoa/ˈkiːn.wɑː, kiˈnoʊ.ə/,[2][3][4] from Quechua kinwa or kinuwa)[5] is a flowering plant in the amaranth family. It is an herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in proteindietary fiberB vitamins, and dietary minerals in amounts greater than in many grains.[6] Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America.[7] It was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the Lake Titicaca basin of Peru and Bolivia.[8] – Still doesn’t help with the greens.

rabbit-div

Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/17/21

rabbit-div

Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/16/21