We are probably living in the most affluent time ever. We do not have widespread food scarcity and we do not have people needing to produce their own food. (Obviously, there are people still living with scarcity and extreme poverty, but just looking around where I live there is an abundance of food. Even if some people cannot access that food due to socio-economic factors, I take it that we as a globalized society produce on paper enough food for everyone.)

It was not long ago that people in my country still felt the troubles of extreme poverty and scarcity. I remember stories that my grandparents told me of their own struggles for food. This idea of struggling to find food is a foreign idea for us, modern food lovers. We have an abundance of food.

That is why I tried to grow most of my produce! For a myriad of other reasons, but to just see if I can produce my own food. In any case, this recipe is in some sense a look at the past. I talked to a friend in the comments about Marog (amaranth leaves) and he told me about a dish his parents made in the days of struggles for food.

All of the produce except the potatoes was grown in my garden. That is, I grew the leaves and onions. Today I present you this recipe and a rather simple and quick recipe inspired by "struggle food". Please follow along if you'd like to know how I made this rather tasty vegetable dish. (I even think it is vegan, but I am not sure!)

Ingredients

For this recipe, you will need:

• Marog (amaranth) leaves,
• Lamb's quarter leaves,
• Garlic chives,
• Onions,
• Potatoes,
• Spice mix with some flour,
• Coconut oil,
• Salt,
• pepper, and
• Mustard vinaigrette.

For the spice blend I used:

• Ground mustard,
• Smoked paprika,
• Garlic powder, and
• Flour.

For the Mustard vinaigrette I used:

• Dijon mustard,
• Olive oil, and
• Lemon juice.

Method

The recipe has essentially two steps. Firstly, fry the potatoes until they are nice and brown. Secondly, add the leaves and flour-spice mix. This will mix with the oil and create a type of roux. The water from the leaves will help with a type of emulsification.

Step 0: Mise en place

As this is a very simple dish, cut everything beforehand into small cubes. This will help spare time and it will help you use that time to keep an eye on the frying potatoes later on.

Step 1: Fry the potato

In this first step, you will need to fry the small cubed potato. This is an essential step and one in which you will create tons of flavor. By frying the potato you will ensure that it will be cooked but in such a way as to really taste nice.

All of that brown pieces are crispy potato pieces that you will "deglaze" with the onion you will add when the potato is 90% cooked.

Step 2: Add the leaves and flour-spice mix

In this second step, you will add the leaves and flour-spice mix. This will help with two things. One, the leaves will add even more moisture to deglaze the pot, but, two, this will create a type of roux with the oil, water, and flour. Keep an eye on this as the spices can burn easily.

Plate with Mustard and Lemon vinaigrette

Plate as desired. Because it is such a fatty and rich recipe a mustard and lemon vinaigrette will cut through all of the rich flavors. Or, it will create a perfectly balanced dish. The vinaigrette is so simple to make. Just mix the above-mentioned ingredients.

Post-scriptum, or, The beauty of Marog Leaves and Composting Scraps

Is this leave not the most beautiful piece of artwork provided by nature? We consume truly beautiful produce.

And is it not wonderful that we eat produce grown in composted produce? The circle of life is beautiful.

These scraps of onions will either grow new onions or something else. Circle of life.

In any case, I hope you try this recipe. It is something different from your everyday meal. It used things from the garden that is in season in a creative manner. Do you have similar recipes? Please share them in the comments! Stay safe, and happy cooking. (All of the images are my own, taken with an iPhone. The recipe is also something of my own making, albeit it relies on other comments and ideas shared. How much of a recipe can be owned? Interesting question. Check this video if you find it an interesting question or problem.)