Step 1

Squeeze the greens dry very well. Chop the greens well and mix with the eggs and flour. Season the mixture with salt, pepper and nutmeg (or your favorite spice mix) to taste; it should be well-seasoned. Ideally, you'll now let the batter rest for 30 minutes or so before cooking, but it can be cooked straightaway if needed.

Step 2

Heat a frying pan over medium-high heat and add enough oil to coat the bottom of the pan.

Step 3

Once the oil is hot, cook a small piece of the mixture to test the seasoning and adjust to your taste.

Step 4

Shape 1/4 cup (2 ounces) into cakes with your hands, then fry on medium-high until browned on both sides. If your cakes seem loose or wet, mix another spoonful of flour into the batter. The cakes are sturdy and reheat well, so I usually make them in large batches. Serve with lemon wedges to squeeze over the cakes.

Step 5

Excerpt from " The Forager Chef's Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest" by Alan Bergo. Published by Chelsea Green Publishing © 2021.