Originally Posted by
riverjoe
I've had thistle cooked in pasta dishes and it is quite mild . I would think a good use for it would be to mix with more pungent edibles like Toothwort ( horseradish flavor) Dandelions , wild Mustard and Pennycress .
Ive been wanting to find a light weight wok to carry into the field . I would sear a little bacon in the wok and cut into tiny chunks . Add a little oil if you want to cut down on Bacon and cook /wilt the greens together . Slice a hard boiled egg and add if you like .Use a nice Balsamic vinergette on the finished dish .
I should confess I've never tried this exact dish , but I have had a ton of Swiss Chard this way and I always thought it was delicious .
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