Friday, February 6, 2009

Sautéed Dandelion Greens

Dandelion greens are my favorite sautéing green, aside from broccoli rabe (rapini). They're a little bitter, but they pair perfectly with rich dishes (like mac & cheese!).

















For a side dish for four people:
2 bunches dandelion greens, bottom 3" trimmed
4 cloves garlic, minced
red pepper flakes
olive oil
salt
parmesan, grated (optional)

Bring a large pot of water to a boil. Add salt, then the greens. (I read once that adding salt before the water boils can cause pitting on the bottom of the pot.) Return to a boil, and cook for 1-2 minutes. Drain and shock with cold water to stop cooking. Squeeze out excess water.

Heat olive oil in a skillet. Gently sauté the garlic. Add in the greens, some red pepper flakes, and some salt. Toss around until it's all warm. Top with grated parmesan if desired.

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6 comments:

Bob said...

Heh, when I was a kid I always thought my parents were joking when they said they liked dandelion greens. I mean, they spent so much time killing the plants in the yard! :)

Vicki said...

Hi Bob - To my knowledge, my parents never have (and never would) eat dandelions. I've got a mind to make tempura-battered dandelion flowers next time I see them :)

Betts said...

Where the heck did you buy dandelion greens in the middle of winter? I sure would like to see a dandelion about now.

Vicki said...

You forget, dear Betts, that I live in the land of no winter :) Sometimes it has its advantages.

SuburbanCorrespondent said...

Sounds yummy - I'll have to try it!

Vicki said...

Hey SC - Please do!