Who says you can't eat weeds?!
As long as you know which weed is which, you can make very healthy dishes for virtually nothing!
Heat the oil in a shallow frying pan. Add the washed and chopped ‘weeds’, apart from the sorrel and sautee until the ‘weeds’ have wilted. Add the sorrel. Stir together the egg, soy milk and chives and add to the pan.
Top with the grated vegan cheese.
Cook gently until the egg has set and the cheese has melted. Or if the top doesn’t set, you can put it under a hot grill for a couple of minutes.
This recipe is gluten free, but not when you serve it with bread!
As with all things you pick from the wild:
be 100% certain you are picking the right plant, leave some for wildlife and generally be considerate to your surroundings.
Warning: sorrel contains oxalic acid, which consumed in large doses, may cause kidney stones.