Best 2 Dandelion Greens With A Kick Recipes
**Discover the Delights of Dandelion Greens with a Kick: A Culinary Journey Through Three Unique Recipes**
Embark on a culinary adventure with dandelion greens, a versatile and flavorful ingredient often overlooked in modern cuisine. This article presents three distinct recipes that showcase the diverse culinary possibilities of dandelion greens, transforming them from a humble weed into a delectable delicacy. From a refreshing salad with a zesty dressing to a hearty sautéed dish bursting with umami flavors, and a savory soup that combines the bitterness of dandelion greens with the sweetness of carrots, these recipes offer a range of options to suit every palate. Get ready to elevate your taste buds and explore the hidden culinary gem that is dandelion greens.
SAUTEED DANDELION GREENS
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly, it's hard to find that kind of chicory in America, but dandelion greens make a nice substitute.
Provided by Gina Marie Miraglia Eriquez
Categories Side Sauté Quick & Easy High Fiber Spring Healthy Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.
SAUTéED SPICY DANDELION GREENS AND ONIONS
Provided by Gina Marie Miraglia Eriquez
Categories Side Sauté Easter Spring Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
- Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.
Tips:
- Choose tender dandelion greens: Look for young, bright green leaves that are not wilted or yellowed.
- Wash the greens thoroughly: Rinse the greens in cold water several times to remove any dirt or debris.
- Remove the tough stems: Cut off the tough stems from the greens, leaving only the tender leaves.
- Cook the greens quickly: Dandelion greens cook quickly, so be careful not to overcook them, or they will become bitter.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a drizzle of olive oil.
Conclusion:
Dandelion greens are a delicious and nutritious addition to any meal. They are a good source of vitamins A, C, and K, as well as minerals such as iron, calcium, and potassium. Dandelion greens can be enjoyed cooked or raw, and they are a great way to add a bitter flavor to salads, soups, and stews.
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