01 June 2011

Spicy Wilted Dandelion Greens



To cook dandelion greens, first boil them in water for approximately 3-4 minutes to soften the stems. Remove and allow to drain. Heat 2 tablespoons good extra-virgin olive oil in a saute pan and add greens. Cook until wilted, approximately 2-3 additional minutes. Add one teaspoon of dried crushed red pepper and one clove of minced garlic to pan. Cook until fragrant, about one minute. Serve drizzled with more olive oil. Top with a good romano cheese if desired.

Taraxacum "Dandelion" Greens

1 comment:

  1. Splendid Table cookbook has a recipe similar to yours called "Melting Greens" with the only difference being garlic and 1/3 cup of broth / so delicious / i have used every green thing i have gotten from my CSA to make this : chard, spinach, asian greens, kale, mustard greens / all just great and delicious

    cant wait to harvest the dandelion greens i have let run rampant this year just for this purpose

    also, too, i love radishes and got two nice bunches of a variety of radishes, color and size, so i checked out your radish salsa recipe / oh yummy / will make this tomorrow

    i like radishes with french bread and butter / i also made some radish butter with some cream cheese thrown in to use with my lettuce sandwiches / we do have tons of lettuce right now

    thanks for your recipes

    Katherine

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...