One of the things that makes me sad is having a bunch of herbs leftover that have started to lack their luster. On a cool cloudy day, these herbs can make for a comforting snack in the form of a warm wilted herb salad.
It is crucial to use good quality, organic herbs in this because they pack so much flavor and aromatics that you’ll be surprised by how little you’ll have to do in terms of value addition.
Paired with some toasted sourdough or crisp bread, this will make you want to curl up on your couch with a throw, a good book and your favorite cup of tea and call it a day. I like to pair it with crispy buckwheat crackers from Organic Foods and Cafe, but you do you.
Make sure to chop the herbs up roughly as you don’t want long strands getting tangled in each other while cooking and/or spreading them onto your toast of crisp bread.
What you don’t have to worry about while making this warm wilted herb salad is the exact quantities. This recipe is one for those who don’t mind eyeballing it, and can be personalized to your preferences. It’s quite the blank canvas really, with lots of room for creativity!
Ingredients:
- Herbs of choice. We used red radish micro greens , red cabbage micro greens, garlic chives, purple basil, wasabi greens, pea shoots, and mustard lace.
- Drizzle of olive oil
- 1 clove garlic (only if you aren’t already using garlic chives)
- Crack of black pepper
- Sprinkle of coarse salt
- Crackers of choice or grilled sourdough
Method:
- Roughly chop the herbs up
- Heat a cast iron skillet or non stick pan, add oil and garlic first (if you’re using garlic), sauté for a few minutes.
- Add in the remaining ingredients.
- Stir Fry for 2 mins on high heat
- Remove from heat, and serve hot or cold with crackers or bread of choice!
