Cooking With Wild Spring Greens | Rocky Mountain Flatbread

Cooking With Wild Spring Greens

Wild Spring Greens

People have been harvesting & cooking with wild Spring Greens throughout the centuries to add flavour & nutrition to soups, salads, pastas, and more.

Spring Wild Greens are reknown for their cleansing & detox properties & include:  Dandelions, wild garlic, wild onions, watercress & fiddleheads, nettles.

It is super important to know that fiddleheads & nettles can not be eaten raw they must be cooked first.

Here are some really simple recipes for sautéed fiddleheads & boiling nettles which will add some fun to your Spring recipes.

For more tips nutritional & cooking tips – join us at our Kitsilano restaurant this evening April 13th – 7 – 8.30 pm to learn how to cook with wild spring greens & enjoy a feast prepared with flavourful spring greens.

Sauteed Fiddleheads


Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 15 minutes; drain.

Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.  Perfect to add to salads, pastas!

Cooking With Nettles

Wash the nettle leaves carefully – remember they sting. Blanch for 2 minutes in boiling salted water, drain and chop very finely. Add to any stir fry, salad, pasta, smoothies, etc..