• Kathryn Fourie

Black Jack & Spinach Sauté

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My friend Bridget Ringdahl has been a massive influence and inspiration in my life since I have known her. I think our friendship goes back 2011, when she first fibbed her way into getting me a short-term gig at WESSA helping people with Microsoft Word training. Really she had no idea if I was good with Microsoft Word, she just liked my vibe and wanted to help me out :)

Black Jacks, Bidens Pilosa, Sauté
Black Jack (Bidens Pilosa) grows literally everywhere - and it's totally edible!

Bridget is also an absolute stalwart when it comes to living a low impact life, and when you look up the term 'talk the talk, walk the walk' - there's a picture of her in the Google listings. Well, not really but you know what I mean. It was Bridget who taught me that the pesky Black Jack (Bidens Pilosa) is actually edible. It grows abundantly - and now I look at these 'weeds' in an entirely different way - now those little suckers are part of my meal plan!

They are prepared exactly as you would prepare any greens, but it is best to use the smaller younger leaves as they are more sweet and tender.


  • +- 1 colander full of Black Jack leaves (washed)

  • 1/2 a bunch of spinach

  • 1 onion

  • 2 cloves garlic

  • Olive oil

  • Salt & Pepper


  1. Wash and chop the black jack greens and spinach

  2. Dice the onion quite finely

  3. Chop the garlic up quite finely

  4. Pour a good glug of olive oil into a pot on medium heat

  5. Add onion and garlic to sauté with the lid on (watch the heat)

  6. When translucent add the greens and season with salt and pepper

  7. Cook until wilted and tender

  8. Serve as a side as part of main meal

*PS One could add the cashew cream sauce to this sauté to make a 'creamed spinach'

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