Wild Herb Vegetables

For the wild herb vegetables, peel the onion and chop very finely. Cut young plantain leaves into narrow strips and sauté with some shepherd’s purse, shepherd’s purse, sorrel or other wild herbs with the onion in olive oil, add salt and a dash of water and steam for a good 20 minutes.

Mix flour with cream and bind the vegetables with it. Season the wild herbs with salt and pepper.

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