Milkweed Buds with Bacon, Garlic, Chilies, and Anchovies

 

Not all milkweed is edible! Raw milkweed contains compounds that need to be denatured by cooking. Eating it raw may make you sick. Take only one flower or pod off of each milkweed plant. Only harvest from large, healthy colonies. These can often be found near agricultural areas, abandoned fields, and fringe areas.

Search for tight clusters of flower buds that feel heavy for their size. You can use the larger, more mature clusters that have uncurled, but they’re not quite as good

 

8 oz. tight milkweed buds washed

3 slices bacon sliced thin

3 cloves garlic minced

1 red mild chili pepper minced

3 anchovies minced

½ lemon juice plus zest

 

Bring a pot of water fitted with a steaming basket to a boil. Add the milkweed buds to the steamer and steam for 3 minutes. Meanwhile, add the sliced bacon to a skillet over medium heat. Fry until crispy. Set aside the bacon and discard all but 1 T. of grease from the skillet. Increase heat to medium-high and add garlic, chiles, and anchovies. Sauté for 1 minute. Add the steamed milkweed buds and bacon (for crispier bacon, you can add it at the end) and sauté for 2 minutes. Add lemon juice and zest, toss and plate. Enjoy!