A salad of cooked wild black locust flowers with coconut oil, lemon and herbs. Use as a side dish or salad.
Course: Appetizer, Salad
Keyword: Black Locust Flowers
6oz6 cups fresh locust flowers
½cupfresh sweet corn kernels
Pinchof kosher saltto taste
Fresh lemon juiceto taste
Fresh mint leavestorn to taste
Clean and inspect the flowers
Lay the flowers out on a single layer on a baking sheet or other flat surface. Inspect the flowers closely for bugs and insects and rehome any you see. Pick the flowers up carefully, leaving any foreign debris behind.
Heat the oil in a wide pan until hot and add 2 cups of the flowers.
Cooking on medium heat, stir the flowers occasionally until wilted, then add another two cups of flowers, the corn, and a pinch of salt and sugar and stir.
Turn the heat off and keep stirring for a moment, then transfer the flowers to a mixing bowl. Add the last two cups of raw flowers and mix, adding the lemon juice.
Taste the mixture and adjust the seasoning for salt and sugar until it tastes good to you. Finally add the mint, mix, and serve as a salad or side dish.