Recipe of the Day

It is a crisp, clear and sunny spring March day today. I headed off this morning on my walk, the same route I took 2 days ago - towards the Kibbutz at the end of our street. At this time of year, I'm always on the lookout for my favorite green bush - the Jerusalem "Bread plant." This lowely weed has an unusual history. the story goes that during the seige of Jerusalem, when the residents were starving, this homely little plant sustained them. The pods that grow can be dried and ground up find, hence the name "bread plant."

To find this plant, I first look for the varigated Nettle plant. In the midst of the stinging, spikey nettle plant grows the bread plant. Also growing in the midst of these two plants are dandelion greens, a popular Middle Eastern favorite for salads.

One day, as I headed to a vacant field in my neighborhood, I was joined by several Arab women, bent over carefully selecting their greens as well. We exchanged greetings in Hebrew and Arabic and lots of sign language, each heading off to their homes to make dinner for their family. Me included.

Today I had to search the kibbutz grounds for a clean nylon sack. I located several large bushes of bread plant greens and wanted to pick a selection of young green leaves to acccompany my salmon meal. As I went from bush to bush, I considered how the ancient residents of this neighborhood also gleaned the greens of these fields each spring. The bread plant only gives its leaves for a few weeks, dries up and dies until the next spring.

Loaded with iron, vitamins and minerals, it has been recommended that we all eat more greens with our meals, doctor recommended! Here's a simple and nutritious recipe for spring greens, and you can substitute spinach, collard, beet or bok choy leaves: Saute chopped onions and a couple of slices of low fat smoked lunch meat in olive oil until onions are softened and begin to turn brown. Toss in the washed greens and cook until softened. Meanwhile, toast about 1-2 tablespoons of pine nuts in a dry pan, shaking often, taking care that they do not burn. Turn the greens into a serving bowl and add about a tablespoon more of olive oil; sprinkle on the toasted pine nuts and toss together.

I find it amazing that God provided for the Jerusalem residents in the midst of such dire circumstances with this little green weed.