I’ve mentioned dandelion greens (in one of my first posts – sorry for the quality!) here in the past, but they don’t show up often because we don’t eat them often. they are incredibly bitter, and therefore not a house favorite. However I spotted them in a grocery store recently and decided to give them another shot, thinking that maybe farm grown would be less bitter. While I was very wrong in thinking that I don’t think we are going to stop trying them. There is a saying that Momma Chuck always says that goes something like “you have to try something 17 times before you know if you like it or not”. I like this because if forces us to move out of our comfort zone, keeps things interesting and adds to our health
The recipe I used this time is one that is adapted from Mark Bittman’s How to Cook Everything. I liked this recipe because it was easy and it helps mask some of the bitterness. I think next time I might serve them with a red sauce or something with something higher in acid to balance out the bitter taste.
I also tested out this recipe with a few other greens and found it lent itself well to kale, chard, and spinach, though perhaps best with spinach. I think it might be a nice method to cook broccoli rabe, which is one of my favorite vegetables. Really anything with oil and garlic is good. There is no going wrong there.
- ¼ cup extra virgin olive oil
- 6 cloves of garlic, sliced
- ¼ teaspoon red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1 pound dandelion greens with stems, washed and roughly chopped
- ½ cup vegetable stock
- 1 clove of garlic minced
- Heat the olive oil in a large saucepan over medium-high heat. Add the sliced garlic, pepper flakes, and some salt and black pepper and cook for about 1 minute. The garlic should soften and become fragrant.
- Add the greens and stock. Cover and cook until the greens have wilted slightly, about 5 minutes.
- Remove the lid, but continue to cook and stir until the liquid has all but evaporated, about 5 more minutes. Add the minced garlic and cook for 1 more minute. Adjust seasonings and serve.