Northwest Foraging by Doug Benoliel

Author:Doug Benoliel
Language: eng
Format: epub
Publisher: The Mountaineers Books
Published: 2011-07-26T16:00:00+00:00

Wild Joe (Doug & Tamara)

This versatile dish makes a wonderful breakfast, lunch, or dinner. It can be tinkered with endlessly: Change the seasonings, delete the salt, add salsa, sprinkle with grated Parmesan cheese, or whatever you’d like. Have fun!

2 tablespoons olive oil, butter, or coconut oil

1–2 pounds ground meat (beef, lamb, turkey, chicken, or pork)

2 medium onions, finely chopped

2 cloves garlic, finely minced

½ pound mushrooms, sliced (optional)

2–4 cups chopped field mustard

1 teaspoon sea salt

¼ teaspoon dried oregano

¼ teaspoon black pepper

4–6 large eggs, lightly beaten

Heat oil in a large frying pan over high heat. Add crumbled meat and brown it, stirring often. Drain off any excess fat. Add onions, garlic, and mushrooms. Reduce heat to medium and cook, stirring occasionally, until onions are soft but not browned. Stir in field mustard and seasonings, and cook until greens are wilted and heated through. Add beaten eggs, reduce heat to low, and cook, stirring frequently, just until eggs are softly set. Serve warm or at room temperature. Serves 4–6.

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