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

• 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