4oz(2 cups) young milkweed podsof 1-2inch lengths, sliced into thick coins if long, kept whole if small
1large clovegarlicminced or sliced
1cuptomato pureesauce, or juice
Generous 2 tablespoons bacon drippings
1small yellow onioncut into small ¼ inch dice, or roughly ¼ cup chopped
2tablespoons¼ inch diced or finely chopped fresh hot peppersremove the seeds if you don't like it too spicy
Fresh torn mintto garnish, optional, basil and cilantro are good too
Kosher salt and fresh ground black pepperto taste
Cooked ricefor serving (I like jasmine)
Instructions
In an 8 inch saute pan or cast iron skillet, heat the bacon fat, garlic and onions. Allow the garlic and onions to sweat for a few minutes but not put color on them. Meanwhile, blanch the milkweed pods in boiling water for 60 seconds, then drain.
Add the peppers and milkweed pods to the pan and cook for a few minutes more. Season the mixture with salt and pepper to taste, then add the tomato and simmer gently until the mixture has thickened a bit, 10-15 minutes.
Check the seasoning for salt and pepper, adjust as needed, then divide between two pre-heated dinner plates and serve immediately, preferably with steamed rice.