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Introduction
Often overlooked and dismissed as a common weed, Broadleaf Plantain (Plantago major) is a nutritional powerhouse hiding in plain sight. Native to Europe but now thriving worldwide, this leafy green has long been prized in herbal medicine for its anti-inflammatory, antibacterial, and wound-healing properties. But beyond the apothecary, broadleaf plantain is also a delicious and versatile addition to your kitchen. From teas to sautés, discover how to turn this wild green into a healthy part of your everyday meals.
Ingredients
For a simple sautéed broadleaf plantain dish:
1 cup young broadleaf plantain leaves, washed and chopped
1 tbsp olive oil or grass-fed butter
2 garlic cloves, minced
1 small onion, finely chopped
Salt and pepper to taste
A squeeze of lemon juice (optional)
Red pepper flakes (optional, for heat)
Instructions
Prepare the leaves: Use only young, tender leaves for cooking. Rinse thoroughly under cold water to remove dirt or insects. Pat dry and chop roughly.
Sauté aromatics: Heat the olive oil or butter in a skillet over medium heat. Add the chopped onions and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another minute.
Cook the greens: Add the chopped plantain leaves to the pan. Sauté for about 5–7 minutes, or until the greens are wilted and tender. Stir occasionally.
Season and finish: Sprinkle with salt, pepper, and red pepper flakes if using. Just before serving, add a squeeze of lemon juice to brighten the flavor.
Serving and Storage Tips
Serving suggestions: Serve warm as a side dish alongside roasted meats, grilled tofu, or mixed into cooked grains like quinoa or brown rice.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave before serving.
Freezing: You can blanch the leaves for 2 minutes, then freeze them for use in soups and stews later.
Variations
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