There is one caveat when eating Bermuda buttercup, and it has to do with quantity. Like other plants (sorrel, lamb’s quarters, and spinach come to mind), it is rich in oxalates. Eating large amounts on a regular basis not only leads to nutritional deficiencies (oxalate binds to calcium, making it unavailable), but also has a negative effect on kidney disease. If you have kidney problems, this is probably the food you should avoid.
It’s very sour so I only use a few tablespoons at a time. Any more than that will cause permanent wrinkles.
Bermuda Buttercup Leafy Tart
Recipe adapted from “Forage, Harvest, Feast – A Wild-Inspired Cuisine.”
Suitable for all leafy greens, this crispy tart is delicious eaten hot in one sitting or chilled for a picnic. If Bermuda buttercup doesn’t grow where you live, substitute sorrel or sheep sorrel. If you’re using nettles for this tart, blanch them in boiling water, covered, for about 5 minutes (spinach and chard don’t need as much water, but nettles are poisonous).
filling
1.5 pounds of spinach, or: Swiss chard leaves (use the stems like this), nettle, lamb’s quarters, amaranth, quickweed
3 tablespoons chopped bermuda buttercup stems
1 cup fresh cream or sour cream
1/2 cup whipped cream
3 large egg yolks
1 large egg
1/4 teaspoon salt
plenty of black pepper
olive oil pastry
2 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup extra virgin olive oil 1/2 cup lukewarm water
There is no need to rest or chill the dough, so make the filling first.
For the filling: Bring 1 inch of water to a boil in a large pot over high heat. Fill with leafy vegetables and cover. Cook over high heat for about 2 minutes, stirring to redistribute the leaves. Cook for another 2 minutes. The leaves should be slightly soft but bright green. Drain through a colander. Refresh with cold water and wring as much dry as possible with your hands. Then, roll it up in a clean kitchen towel to squeeze out any remaining moisture. Roughly chop the leaves and save.
Put the egg yolks and whole eggs in a bowl, add fresh cream, cream, salt, and black pepper about 15 times and mix. Add the chopped vegetables and Bermuda buttercup and stir gently. Unless you’re concerned about raw eggs, just dip your finger in to season it. In that case…please stop. Add salt if needed.
For the pastry: Stir all pastry ingredients in a bowl. Shape into a ball.
To assemble: Preheat oven to 400°F. Grease or line a baking sheet with baking paper.
On a clean surface, roll out the pastry into a disc about 12 inches in diameter. Transfer it to a sheet. Using your fingers, turn the edges up and fold to create a lip and fill with the filling. Gently tilt the filling to spread it evenly. Bake for 40 to 45 minutes, until the pastry is crisp and the center of the tart is set.
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