At the end of gardening season, I am sad when I pull my plants since it signifies the end of garden season. Generally most of the plants’ leaves are shriveled at this point–except my pepper plants. My bestie, Karen of Dr.Karen Lee, encouraged me to use my green pepper leaves in her family recipe! Her family has been eating them for years. All I have to say is now I am growing peppers just for their leaves.
The trick is to pick them before the plant leaves start to darken. I picked mine after a light frost since I knew that the peppers on the plant were never going to mature. My favorite bang for the buck pepper plant is a paprika plant since they grow to about 3 feet tall and wider as compared to an ordinary pepper plant.
You might be asking–a paprika pepper plant? Yes, it is the same plant where paprika powder comes from. The plant produces red long chili looking peppers. We used them this year in lieu of regular red peppers. I made paprika powder last year so I didn’t need to dehydrate them for this year.
I adapted my recipe from Karen’s family recipe. I hope you enjoy it as much as I do.
Green Pepper Leaf Cooking Notes:
- You need a huge amount of pepper leaves to make a dish for a family of six. This recipe can serve about 3 to 4 people. (Or one person since it so yummy.)
- Pepper leaves are delicate. Cook them like you would cook spinach.
Green Pepper Leaves–the Recipe
8 cups of loose pepper leaves (No stems.)
1 large red onion or 2 medium size onions. (You can use yellow onions as well but I like red onions.)
2 garlic cloves chopped
2 Tablespoons of black sesame seeds. (You can buy them HERE.)
3 Tablespoons of Dry Roasted Silvered Almond. (Buy Silvered Almonds HERE.)
1, Dry roast almond silvers in a pan. Stir the almond so they don’t burn. (Boy can they burn easily.) Once they turn a darker color, take them out of the pan and set them aside.
2. In another really large skillet or stock pot. Heat coconut oil until it melts. Initially the pepper leaves are voluminous and need room.–hence the suggestion to use a stock pot. The leaves will wilt down to nothing. (A little depressing…)
2. Add the chopped onions and cook for five minute. Serve often so they don’t burn.
3. Add the garlic and cook for a minute.
4. Then add the pepper leaves. Stir the entire time until they wilt. You can cook them in batches if you don’t have a large enough pan. If you need to cook in batches, use another pan to wilt the leaves. You will have to add some oil to your other pan so the leaves don’t burn.
5. Add the sesame seeds and dry roasted almonds and stir for another minute.
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Join the Conversation:
Do you eat your pepper leaves? If so, share your recipe.
PS Bean leaves are yummy too. See HERE for my pesto recipe.
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