Recipe: Gathered Greens with Pickled Fiddleheads and Beets – Part 2: Gathered Greens

From the Vitality Food Feature ‘STALKING THE WILD FIDDLEHEADS‘.


  • 2 cups fresh wild greens: dandelion, watercress, purslane, lambs quarters, mixed with spinach or mesclun greens
  • 1 small onion, thinly sliced
  • 5 Tbsp walnut or extra virgin olive oil
  • 3 Tbsp pure maple syrup
  • ¼ cup crumbled feta or goat cheese

1) In a salad bowl, combine wild greens and onion.

2) Using a slotted spoon, lift fiddleheads and beets out of the marinade and add to the bowl of greens.

3) Measure ¼ cup of the pickling vinegar mixture into a jar or small bowl.

4) Add oil and maple syrup and shake or whisk to combine.

5) Drizzle over salad ingredients and toss gently.

6) Divide evenly among 4 plates and sprinkle cheese over each.

Pat Crocker’s mission in life is to eat more mean greens. Author of 23 cookbooks, Crocker holds a degree in Food, Nutrition, Consumer, and Family Studies (Ryerson University, Toronto) and is a culinary herbalist with more than 1.25 million books in print and several translated into over 11 languages. She holds 2 awards from the International Herb Association and received the Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild. Her book, The Herbalist's Kitchen (Sterling, 2018) earned Silver in the Health and Special Diet category from Taste Canada. Look for Pat’s latest book, Cooking with Cannabis (Sterling 2020) in bookstores this summer. Visit

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