3 medium (nodding) onions, chopped
little sunflower oil
1 cup celery stalks and leaves* finely chopped
2 cups mustard greens * finely torn
2 cups watercress sprigs* or land cress leaves*
1 cup echinacea petals
sea salt and black pepper* to taste
2 tablespoons honey*
Boil the sweet potatoes in their skins in salted water with a cinnamon stick* until cooked. Meanwhile fry the onion in the oil until it starts to brown, then add the celery stalks and leaves. Stir well. Add the mustard greens, then the watercress and echinacea petals. Stir four about 1 minute and add the sea salt, black pepper, and honey. Split open the hot sweet potatoes and pile the echinacea spread on top. Decorate with fresh echinacea petals.
Recipe from Margaret Joan Roberts' Edible & Medicinal Flowers
I haven't made this yet, but it sounds so delicious!