April 9, 2013 § 4 Comments
Dandelion greens are a bit controversial around here. I guess it takes an acquired palette to enjoy them. I really enjoy them, others, maybe not. Dandelion greens are bitter. Every time I eat them I feel I am eating something really good for me. I noticed these purple stemmed dandelion greens at the market the other day. I was already inspired because I had just discovered a lovely blog, irenasdots, and found this recipe. I thought I should cook them according to Irena’s recipe. Once I brought the greens home I realized I forgot potatoes! Rather than run back out to the market I decided to use another method. The first time I had dandelion greens was in San Francisco and this is how it was prepared. Simply steamed, with a lemony garlic dressing. I do plan on revisiting the idea of the recipe with potatoes and boiled eggs…
What you will need:
- large bunch of dandelion greens, rinsed well
- 1/2 lemon
- 2 garlic cloves, minced
- 3 tablespoons olive oil
Prepare lemon dressing. In a small bowl whisk together lemon juice, minced garlic, olive oil and a sprinkle of salt.
Place 1/8 cup water and dandelions greens in a large skillet. Cover and bring to a boil for 2 minutes. Drain. Transfer to a serving dish.
Drizzle lemon dressing on top and serve.
bitterly serves 4