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 and Miner’s lettuce 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.
So I came up with this Winter Greens & Sunflower Seed Pate, and it’s perfect for cold winter days when you crave something a little more hearty than a salad. Inspired by this recipe for Chickweed Pate, based on wildman Steve Brill’s original, I tweaked it with what was already found in my cupboard.
I used white navy beans instead of chickpeas and substituted Rosemary for Tarragon because I thought it would complement the flavours of the navy beans better (and besides I had none anyway). I also added 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.
I love that’s its full of protein, not to mention the nutritional and medicinal properties of the greens themselves. Full of anti-oxidants, 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, and as you can see, I enjoyed it liberally slathered on on miniature scones. So if you too have “spring greens” in winter, this pate 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!
White Bean & Sunflower Seed Pate w/ Wild Winter Greens & 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.