Ernie Baccam joins us to share one of his family's favorite, easy to prepare warm salad dishes that makes delicious use of a variety of Wild Greens. It's called Puk Jup in Ernie's native Laos which means "Vegetable Blend".
beyen (solomons seal) --couple generous handfuls
nam boubay (bristly greenbrier) -- couple generous handfuls
burning bush (young tender leaves-early spring) -- generous handful **see disclaimer below
(can substitute other wild greens like dandelion greens, clover, young nettle leaves, etc)
young, tender green maple seeds -- couple generous handfuls
sesame seeds -- about half a cup raw sesame seeds
galangal (an inch -sliced and chopped, peel and all)
ginger (an inch - sliced and chopped, peel and all)
garlic (one clove - chopped)
thai peppers (one - chopped, seeds and all) adjust for spice level.
shallots (one - chopped)
mortar & pestle
**Ernie brought with him the young, tender top leaves off the burning bush plants growing wild in his brother's yard. You will see a lot of non-edible lists that have Burning Bush on them warning people not to eat, so always use your discretion or substitute any of the other more common wild edibles. Note that we harvested the young, upper tender leaves very early in the spring, combined a sensible portion with other greens and they were cooked before eaten. It's also important to note that Ernie's family has been eating these wild edibles for years and shared their recipe accordingly.