Posted by & filed under Recipes.

I hope you enjoyed the Girl Gone Wild post on Pittsburgh Magazine. If you haven’t seen it click on this! The pesto recipe was also featured on NPR Weekend Edition, on a segment by our very own Larkin Page-Jacobs of Essential Public Radio. It just happens to be NPR Food’s  MOST SHARED STORY of the week on Facebook (aside from a poll they had). Ah!Mazing!

Click on this for the story and the audio.

*An important note: you should not pull stinging nettles by the roots if it is growing in the wild. (Do what you will in your own yard). Cut the stems and preserve the root to preserve the nettle patch. This was my mistake due to over-enthusiasm :) and my precariously placed improvised bread bag to protect myself (did NOT want to get stung!) You can however, pull garlic mustard at will as it is highly invasive.

I had enormous fun cooking with my first share of my CSF (Community Supported Foraging) from Food Under Foot. It was exactly the same feeling I had when I had my first CSA back in the 90s! All these vegetables I was unfamiliar with and NOW all these WEEDS I was unfamiliar with!! Who knew those pesky stinging nettles are edible and rich with nutrients??

Stinging nettles to me are almost like the blowfish of vegetables. Not that they are poisonous but you have to handle it just the right way to be able to cook it and and enjoy it. And when you do (the gloves are worth it!), it is utterly delicious. In my maiden post on Pittsburgh Magazine, I share with you how to make a Stinging Nettle Pesto as well as how to make a Crepe with Chickweed.

Here I show you another way you can easily use wild greens. Just add them to your favorite Potato Latke recipe! These vegan potato latkes are simple to make and I use the same garlic mustard and stinging nettles that I used for the pesto recipe. But you can easily add ANY wild green such as dandelion (tastes like watercress or arugula), chickweed, lamb’s quarters etc. It gives your latke an unexpected twist (AND a nutrient boost).

For more information on wild edibles and the amazing nutritional value you can get from them visit Food Under Foot. Go to your backyard, and before you run that weed wacker, harvest some greens that nature gave you completely gratis!

Vegan Potato Latke with Wild Greens

I veganized a Food Under Foot recipe

1 large potato, peeled, grated

1/4 onion, grated

1 T flax seed in 2 T warm water
1 T oil
1/4 cup flour (I use gluten free flour such as buckwheat or rice flour)

Handful garlic mustard chopped – use more if you want!

Large gloved handful of stinging nettles, blanched to remove sting and then chopped – use more if you want!



Olive oil or coconut oil for cooking

Mix all ingredients in large bowl.
 Lightly coat frying pan with olive oil (rather than deep frying, you can also bake these at 375 til browned, 30+ minutes) 
Spread a tablespoon of batter into pan. Cook on medium high (turning down if oil begins to smoke) for about 3-4 minutes until browned, flip and cook another couple minutes.

2 Responses to “The Brazen Kitchen on NPR (and a recipe for Vegan Potato Latkes with Wild Greens)”

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