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Measurements are in US, (British--Metric)
Start with Pound Cake
--in other words, take:
2 cloves Garlic, minced
1 medium Onion, chopped
Saute until soft in 1 TB (1 Tb.--15 g.) Olive Oil, in a soup
pot.*
Add ½ Lb. (1/2 lb.--250 g.) Kielbasa or similar rich, garlicky
sausage, sliced in ½ in. (1/2 in.--1.5 cm.) thick coins. Saute for about 5 minutes.
With a slotted spoon, remove the solids and reserve, pouring off all but ½ Tb
(1/2 Tb.--8 g.) oil.
Add 1 pound (1 lb.--900 g.) of Roots cut into small chunks.
For example, use
--Salsify Root, peeled (a.k.a. Oyster Plant)
--Jerusalem Artichoke, peeled (a.k.a. Sunchoke by spin doctors)
--Burdock Root, peeled (known to Japanese as Gobo, also known
to the Koreans)
--Potatoes and/or Carrots will work if you must.
Add 6 cups (30 oz.--850 g.) of Water, or, better, vegetable stock. Boil 25 minutes, less if tender roots, more if tough old Burdock.
With a potato masher, mash the roots somewhat.
Add 4 cups (20 oz.--560 g.) chopped Wild Greens--depending on the season, use Garlic Mustard, Dandelion, Lambs Quarters, Amaranth, or Curly Dock or a mixture. Kale works in a pinch. Chickweed is not hearty enough.
Add 2 cups (or one can)(16 oz.--450 g.) cooked Kidney Beans.
Add back the Sausage, Onions & Garlic.
Bring to a boil and cook them all together for 5 minutes, until greens are wilted but not mush.
Hearty fare.
* (It's a joke-I'll share it later.)
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