Devil’s Club Shoots with Onions
Complex and energizing, Devil’s Club Shoots go well with Crispy Chicken and Roasted Garlic, any seafood or poultry dish, with pasta, or on their own. For how to blanch Devil’s Club Shoots, go to How to Harvest and Use Devil’s Club.
1 cup thinly sliced yellow onions
Freshly ground black pepper
3 Tbsp. olive oil (use oil from browning chicken if you’re making it)
2 cups cleaned blanched and separated devil’s club shoots
1/2 tsp. Aleppo pepper
Sauté onions, lightly seasoned with salt and freshly ground black pepper, in olive oil until onions soften and start to brown. Stir in blanched devil’s club shoots and Aleppo pepper and cook for 5 minutes, stirring regularly, or until moisture from blanched devil’s club has evaporated and shoots are cooked through. Taste and add salt or freshly ground black pepper, as needed. Serve immediately.