This easy recipe for wild leaves is adapted from Sunday Suppers At Lucques, by Suzanne Goin. Make it as a reward for a hard day's foraging.
Serves 4
Ready in 15 minutes
Per serving:
231kcals
7.4g fat (1.1g saturated)
27.4g protein
13.2g carbs
3.8g sugar
1.3g salt
1. Wash the clams under cold running water, then discard any with broken or open shells. Set aside.
2. Heat the oil in a wok or large saucepan. As soon as it is hot, add the spring onions, thyme and garden peas. Stir-fry for 1 minute, then add the clams, wine or sherry, vinegar and stock. Cover and steam for 3-4 minutes, or until all the shells open. Discard any that stay shut.
3. Uncover, add the pea shoots or watercress and garlic leaves or chives and cook until just wilted. Check the seasoning – you could add a dash of soy or pinch of salt – and serve.
© delicious. magazine
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