A Messe of Greens

A Messe of Greens is a traditional British recipe for a classic dish of mixed wild greens that are boiled until soft, the origins of which goes back at least to the Middle Ages. The full recipe is presented here and I hope you enjoy this classic British version of: A Messe of Greens.

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : Wild FoodVegetarian RecipesVegetable RecipesBritish Recipes

This admixture of wild spring greens (often supplemented with garden greens) has been made since at least Medieval times. Typically these dishes were stewed almost to a paste (as much Medieval and elizabethan food was) and could be used as fillings for pies. This version, however, is more of a lightly-cooked spring salad.

This recipe is rather unusual in that no quantities are given. Rather I have listed various greens and other ingredients that you can add to the mixture. The exceptions are the final few ingredients which are there to provide distinctive flavourings to the mix.

The term 'messe' is Middle English and actually means 'to serve' rather than referring to the appearance of the dish.

Ingredients:

young curled dock leaves
sorrel leaves
chickweed
young dandelion leaves
nettle leaves
bladder campion leaves
white deadnettle and red deadnettle
young common orache leaves
broom buds
hawthorn leaf buds
Shepherd's purse
watercress
hedge mustard leaves
ramsons
brooklime leaves (lightly salted for 10 minutes then blanched in boiling water for 2 minutes and drained) before use
Good king Henry leaves or fat hen leaves
hairy bittercress
young rosebay willowherb (fireweed) leaves (blanched in boiling water for 2 minutes and drained)

1 red onion, finely sliced
2 garlic cloves, finely chopped
50g butter
salt and freshly-ground black pepper
pinch of freshly-grated nutmeg

Method:

In making this dish I suggest you pick all of the first four wild foods. Get a good mixture of the remaining greens and try to ensure you add some of the last two. Wash and trim the leaves, removing any thick midribs (blanch the rosebay willowherb).

Add the ingredients to a pan along with the onion and garlic (do not add the butter yet) then pour over about 4 tbsp water. Bring to a simmer then reduce to low, cover and cook gently for about 2 minutes, or until the greens are wilted. Add the butter and season to taste then cook gently for 6 minutes more, or until all the greens are soft and the excess water has evaporated away. Stir all the ingredients together and serve hot.