By Kelsey Conger

As spring sweeps across the Colorado Front Range an abundance of flowers and tender green leaves begin to emerge. Longtime favorites of homesteaders and foragers alike, such as Nettles, Dandelion, and Wild Onion, find their way into the kitchen and onto our dinner plates. I love this magical time of year and the deep sense of relief that comes with it – winter is finally over!

As this celebratory time of year gifts us with greenery, I thought it might be fun to share a recipe for a Wild Greens Breakfast Casserole! This recipe is super easy to throw together and can even be made the night before and popped right in the oven when you wake up. It’s an excellent way to introduce wild foods to family members and friends who have never partaken in the delicious past time of foraged foods. This is a pretty big recipe and can serve up to ten people, so consider make smaller portions or freezing some for later!

Ingredients

  • 12 oz. breakfast or chorizo sausage
  • 14 eggs (pastured and local preferred)
  • 1/2 c whole milk
  • 1 small yellow or red onion
  • 1 bell pepper
  • 1-2 cups wild greens (dandelion, yellow dock, lamb’s quarters, etc.)
  • handful fresh herbs such as cilantro, thyme, and rosemary
  • sea salt and pepper to taste
  • optional topping: fresh salsa, avocado, and radishes

1. Preheat the oven to 350 F.

2. Chop the veggies and greens to your preferred consistency, I personally like large pieces for a more chunky texture.

3. In a large, shallow cast-iron skillet melt a spoonful of ghee over medium heat.

4. Add in your sausage and stir often as it cooks through, until browned – about 10 minutes.

5. Add in your wild greens and incorporate them into the sausage until wilted.

6. Turn off the heat.

7. In a bowl mix together your eggs, milk, vegetables, herbs, and spices.

8. Pour over this mixture into the pan and bake in the oven for about 30-45 minutes, until the center is set.

9. Remove from the oven and top it with your garnishes! For a probiotic boost I sometimes add a dollop of sour cream or a little bit of sauerkraut.

I hope you all enjoy this delicious recipe! It is extremely easy to play around with and make adjustments to fit whatever produce you have on hand at the time. Feel free to substitute alternate choices that fit your needs, such as full-fat coconut milk instead of whole milk! And if you decide to cook a smaller portion, remember to leave it in the oven for less time.

 

Freshly harvested yellow dock, dandelion, and dwarf mallow weeded from the crop fields.

Remember, when foraging wild plants it is of utmost importance that you know how to properly ID any plants you plan to consume. Please consult local field guides to ensure safety as there are many toxic and poisonous plants that can commonly be mistaken for edible ones. Wild onions, for example, often are confused with daffodil bulbs which are toxic. Check out our workshops and events for plant walks where we will teach you how to ID plants properly!

 

Photos and text courtesy of Kelsey Conger. For more recipes like this one, visit her website here.