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Cooked milkweed buds with bacon, garlic, chilies, and anchovies served on a white plate atop a marble countertop
Adam Berkelmans

Milkweed Buds with Bacon, Garlic, Chilies, and Anchovies

Fresh, spring flavors result from this foraged green with savory seasoning. Be sure to read the foraging notes prior to consuming.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 104
Ingredients Method Nutrition

Ingredients
  

  • 8 oz tight milkweed buds washed
  • 3 slices bacon sliced thin
  • 3 cloves garlic minced
  • 1 red mild chili pepper minced
  • 3 anchovies minced
  • ½ lemon juice plus zest

Method
 

  1. Bring a pot of water fitted with a steaming basket to a boil. Add the milkweed buds to the steamer and steam for 3 minutes.
  2. Meanwhile, add the sliced bacon to a skillet over medium heat. Fry until crispy. Set aside the bacon and discard all but 1 tablespoon of grease from the skillet.
  3. Increase heat to medium-high and add garlic, chiles, and anchovies. Sauté for 1 minute.
  4. Add the steamed milkweed buds and bacon (for crispier bacon, you can add it at the end) and sauté for 2 minutes. Add lemon juice and zest, toss and plate. Enjoy!

Nutrition

Calories: 104kcalCarbohydrates: 7gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 13mgSodium: 133mgPotassium: 287mgFiber: 2gSugar: 2gVitamin A: 471IUVitamin C: 75mgCalcium: 41mgIron: 1mg

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