Common Mallow in Garlic, Lemon and Herbs is a modern British recipe (based on a French original) for a dish of common mallow shoots in a herbed white wine and lemon sauce. The full recipe is presented here and I hope you enjoy this classic French version of: Common Mallow in Garlic, Lemon and Herbs.
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Traditionally this French dish is made with wild asparagus. But the pencil-thin young shoots of common mallow make a very interesting wild food alternative. And as common mallow is easy to grow in the garden you can have a decent supply.
Ingredients:
2 medium onions, thinly sliced
5 garlic cloves, thinly sliced zest of 1½ lemons, thinly sliced (peel with a potato peeler then shred)
7–8 tbsp very good olive oil
12 black peppercorns
150ml white wine
6 tbsp lemon juice
600ml water
1 tsp sea salt
50 common mallow shoots, trimmed (you can also use the leaves)
1 sprig thyme
1 bayleaf
1 small handful flat-leaf parsley, chopped
Method:
First fry the onion, garlic and lemon zest in the olive oil (preferably in a large heavy-bottomed pot). Fry on low heat and once the onions have softened add the peppercorns, wine, lemon juice, water, thyme, bayleaf and salt. Simmer for 20 minutes then the common mallow shoots to the simmering sauce. Add a little water to make-up for any volume lost during cooking, turn the heat down to a very low simmer, cover and allow to cook for 20 minutes.
Transfer the spears to a warmed serving plate and turn up the heat under the pan. Reduce the sauce until it's the consistency of syrup then spoon over the asparagus. Sprinkle the chopped parsley over the top and serve.
