Milkweed Shoots in Greek Kima Sauce

Kima Sauce with Milkweed Shoots

Kima Sauce w/ Milkweed shoots

This is a wonderful Greek sauce to serve over feta cheese patties or a bed of rice.

6 TB olive oil

1/2 Cup chopped onion (use WILD)

1/2 cup chopped carrots (or wild substitute)

1/2 cup chopped celery (or wild substitute)

2 cups of Milkweed Shoots
2 clove garlic, chopped 
large bunch of chickweed chopped

16 ounce an tomatoes, drained and chopped

4 TB chopped parsley

1/2 cup white wine

1/2 teaspoon sugar

1/2 teaspoon oregano

1/2 cup feta cheese

1/4 cup chopped walnuts

Boil the Milkweed shoots twice (a minute each time) in salted BOILING water. If you put them in cold water the bitterness will set in.  So use boiling water.  Drain and do it again for another minute.

Heat the olive oil in a small, heavy skillet. Cook the onion, carrots, celery and garlic and chickweed until limp. Add the Milkweed shoots, drained tomatoes, parsley, wine, sugar, and oregano; simmer for 20 minutes or until thick. Toward end of cooking add crumbled feta cheese and walnuts. Serve over a bed of basmati brown rice.

Nutrition Facts

Milkweed shoots:
Oregano: Oregano is an excellent source of vitamin K and a very good source of iron, manganese and dietary fiber. In addition, oregano is a good source of calcium, magnesium, vitamin A, vitamin C and omega-3 fatty acids.  read more here:

Parsley: High in Vitamin C, A and Extremely high in Vitamin K, inhibits tumor growth,rich with flavonoids, antioxidants, a good source of folic acid, a storehouse of nutrients!  read more here:

Garlic: garlic is a powerful herb for the treatment of antibiotic-resistant bacteria.  ” No other herb comes close to the multiple system actions of garlic, its antibiotic activity, and its immune-potentiating power.”

Milkweed Early Spring Shoots Buttered and Salted

Check out pictures of Milkweed (my favorite versatile wild food!) in it’s various stages of giftings here: