An English-style pudding made with foraged greens, wild onion greens and barley or other flour simmered in broth. Serve it as a side dish or a vegetarian main course.
2ounces(55 g) wild onion leaves, ramp leaves, or green onions tops (optional)
1teaspoonsalt
1cup115 g low-gluten flour, such as barley, oat, wild rice, or buckwheat
1large eggoptional
1teaspoonbaking powder
1tablespoonwater
6cupsstock, such as chicken or mushroom the exact amount can vary a bit depending on the size of your pan
For Serving
Good-tasting oillike such as EVOO, Smude’s sunflower, or a nut oil
Freshly grated parmesan Parmesan cheeseoptional
Fresh-cracked black pepper
Instructions
Wash the greens and onion leaves, then dry well. Grasp all of the greens on a large cutting board, and shred them finely with a large knife, then mound the greens back together, rotate 90 degrees, and shred again. Finely chop all of the greens, then combine with the remaining ingredients and allow to rest for a few minutes to allow let the salt to draw moisture from the greens.
In a medium saucepan, bring 6 cups or so of stock to a simmer. Form the dumpling into a ball as well as you can, then wrap it in cheesecloth to help it hold its shape. Use more cheesecloth than you think you’ll need, tying it around a wooden spoon or a similar utensil to suspend the dumpling in the cooking liquid.
Simmer gently for up to 2 hours, or until tender, then remove the dumpling, unwrap it, slice it into wedges, and serve with the broth it cooked in, topping each bowl with a drizzle of good- tasting oil. Pass the Parmesan and pepper at the table.
Variations
Four cups of finely minced greens like such as parsley, spinach, and kale can be substituted for the wild greens and wild onion leaves. You can make your own blend of greens using whatever’s available to you.