Saving the desert one meal at a time…
The green portions of this serving are Sahara Mustard greens, an invasive species which has been rapidly expanding across the desert southwest. It is generally considered to be a noxious weed, but while it certainly is crowding out native plants and generating other problems it does have one redeeming quality – it’s edible.
While the leaves can be eaten raw in salads, lending a peppery brightness reminiscent of arugula, or slow simmered with ham in the southern style, my preference is a quick stir-fry with garlic and sesame oil.
Sahara Mustard flowers
Stripped leaves during one of several washings
Stir-fried and ready