Milkweed Pod Parmesan

Milkweed pods may seem like an odd food item; however, once you’ve tried them (after being safely prepared), you’ll be hooked! They are also a food to be careful with as raw milkweed plants contains toxins, so they must be cooked before consuming in order for them to be safely eaten. Also, eating a small quantity to test food sensitivity is wise before consuming in larger quantities. Please see the Forager Chef’s Guide to Milkweed for further details.

Milkweed Pod Parmesan

Fresh milkweed pods

Blanching the pods

Milkweed Pod Parmesan

• 1 cup of 2 inch-long Common or Showy milkweed pods

• 1 Tbsp butter

• 1 Tbsp olive oil

• 1 tsp garlic powder

• salt & pepper

• 1/2 cup chopped pecans

• 1/2 cup bread crumbs

• 1/2 cup Parmesan cheese, grated

Prep the pods: Blanch milkweed pods in salted boiling water for 2-5 minutes and then plunge them into ice water to stop cooking. Squeeze water out of pods and let sit in strainer.

Now, the dish:

• Melt 1 Tbsp butter and splash of olive oil in pan.

• Sauté pods in pan with 1 tsp garlic powder, salt, and pepper

• Add chopped pecans and bread crumbs

• Sauté until pods are dark green (about 5 min)

• Turn off heat and sprinkle with 1/2 Parmesan cheese

• Let it melt and serve