It’s been such an unseasonably warm winter up here in the Pacific Northwest that we’ve literally been swimming in wild greens. And while it seems wrong to benefit from the ill-gotten gains of climate change, well, you still gotta trust mother nature to know what’s right – right?
So if she wants me to feast on her tender and succulent chickweed, miner’s lettuce, wild mustard and peppercress in January, so be it. And that’s exactly what I’ve been doing – so much so that I’ve been casting about for some new exciting ways to take advantage of the green bounty. And I’m pretty happy with this Winter Greens Bean Dip, I think it’s perfect for cold winter days when you crave something a little more hearty than a salad. You can make it chunky or smooth, however you like.
I used white navy beans, added some rosemary and sunflowers seeds for crunch, and because peppercress (otherwise known as bittercress) is coming up like crazy in my garden beds- and I like its peppery bite – I added some leaves as well. You can use baby arugula as well. Then I added crow garlic greens and a few bulbs for, you guessed it, some garlicky flavour. Here is a link to learn more about crow garlic.
I love that this bean dip is full of protein, not to mention the nutritional and medicinal properties of the greens themselves. Full of antioxidants, vitamin C, chlorophyll and Omega -3 Fatty acids, Chickweed, Miner’s Lettuce and Peppercress are all reputed healers that help boost immunity, ease inflammation, cool inflamed tissues, cleanse our blood, digestive tract and lymphatic system.
Savoury, creamy, and just the littlest bit peppery, it’s perfect served on crackers or flatbread. So if you too have “spring greens” in winter, this dip will be sure to please. And if you don’t, just wait a while, these tender, delicious and revitalizing greens will be emerging in a landscape near you very soon!
Wild Winter Greens Bean Dip w/ Rosemary
- 1 can of White Navy Beans
- 2 ounces (or so) sunflower seeds
- 2 cloves of garlic (minced or crushed)
- 1 large handful of fresh chickweed, finely chopped
- 1 large handful of miner’s lettuce, finely chopped
- 1 large handful of bittercress, finely chopped
- 1 tablespoons of minced green onion (or crow garlic greens)
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon of rice vinegar
- 2 tablespoons of miso
- Juice of one lemon
- 2 tablespoons of olive oil
- 1 teaspoon salt (or to your taste)
- Mash your navy beans to a rough paste (or you can also give em a quick whiz in the food processor
- Mix in the rest of your ingredients and blend well.