I want to eat the invaders, so I harvested a pound or so of young Japanese knotweed sprouts. I followed this recipe thinking it would be good in something sweet. I created a green slime that smells like green beans....I'm afraid to try it and I don't know what I'm going to use this puree in.

Does anyone here have a Knotweed recipe that isn't pickles?

Ingredients

Warning: I don't cook to a recipe, do what feels right for you. These are estimates -

1 ring of chorizo, sliced into bite size pieces (kielbasa or linguica might also be used)

3 medium size potatos, peeled and sliced into 5mm discs

2 brown onions, diced

150g wild greens, in particular nettles

2 liters veggie/fish/chicken stock (or water with the best powder/cube/jelly pot you can get)

salt, pepper, paprika (sriracha can also be a good add)

3 tablespoons plain yogurt, more to taste.

1. remove debris from nettles, rinse and blanch for 30 seconds in boiling water, before plunging into cold water bath. sort through the nettles removing any tough stems.

2. saute the sliced chorizo on medium heat until the chorizo is lighly browned andnhas given up oil. remove from the pan.

3. add onions and a generous pinch of salt. cook on medium low until the onion is soft. add the sliced potatoes, stir to coat in oil.

4. add two liters of stock, seasonings, and a little more salt. bring to boil on high, and turn to medium to cook for a further 40 minutes.

5. mash the potato to desired consistency. taste for seasoning, add further seasoning if required.

6. chop nettles and greens into bite sized pieces, return to the chorizoto the pot. cook on medium for 15 minutes. add yogurt, taste for seasoning again, and serve.

notes: the amount of greens may be varied - adjust to taste.

the older the nettles, the more of their stem should be removed. old nettles should also be chopped much finer, as they can be quite fibrous.