Wild garlic recipe with duck eggs, Romaine lettuce, spring onions and peas. Artichokes and eggs, optional.
It is quite early in the season and the wild garlic is just a few inches tall. It’s one of my favourite foraging ingredients, and this is a recipe that screams spring, and green.
It can be made into a paste that will keep in the fridge for months (mine is just about 11 months old), or frozen (best sealed in vacuumed bags), so go out there, find some wild garlic and keep (as always) your location secret.
- 200g frozen garden peas
- 2-3 sping onions
- 5-6 Romaine salad leaves
- bunch of wild garlic (15 leaves approx)
- salt & pepper
- 1 teaspoon cornflour
- olive oil
- 2 duck eggs (optional)
- marinated artichokes (optional)
Heat a couple of tablespoons of oil (olive, rapeseed, sunflower) in a pan and sweat the onions, cut into large pieces for just a minute. Add the shredded lettuce and cook for further 2 minutes. Follow with the peas and cover with 200ml of water, or vegetable stock.
Simmer for 5-6 minutes until the peas are tender, and add the wild garlic to the pan, also shredded. This needs no cooking at all, to keep the colours vibrant, the taste fresh. Mix the cornflour with 50ml of water and pour into the dish to thicken the sauce. Season with salt and pepper to taste.
Garnish with marinated artichoke hearts, shredded wild garlic (raw) and wild garlic flowers. Sprinkle a few drops of fresh olive oil on the top. Serve with fried duck eggs, and bread. This dish can also be used as a side for roasts, or even on it’s own, as a vegetarian meal.