Sautéed Fireweed Greens
Sautéed Fireweed Greens is a simple, rustic dish featuring the tender leaves of the fireweed plant (Chamaenerion angustifolium), quickly cooked in oil with garlic or onions. It's a foraged delicacy popular in Northern Hemisphere regions like Scandinavia, Russia, and parts of North America, where fireweed grows abundantly in disturbed soils after fires. The dish highlights the greens' slightly peppery, earthy flavor, often served as a side or incorporated into other recipes.
🍽️ Nutrition at a glance
This dish is low in calories and carbohydrates, providing a good source of dietary fiber and plant-based protein. It is particularly rich in vitamins A, C, and K, as well as minerals like iron and calcium, making it a nutrient-dense addition to a meal.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 5 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 30 mg |
| Vitamin K | 450 µg |
| Vitamin A | 5000 IU |
| Vitamin C | 35 mg |
| Iron | 2.5 mg |
| Calcium | 120 mg |
| Potassium | 450 mg |
| Magnesium | 40 mg |
| Manganese | 0.8 mg |
Per 1 cup (130 g) · estimated, varies by recipe
💡 What's interesting
Fireweed is one of the first plants to colonize areas after a forest fire, symbolizing renewal and resilience in many northern cultures. Nutritionally, its young leaves are exceptionally high in vitamin C, historically used by indigenous peoples and early settlers to prevent scurvy.
