July 2, 2010 · 2:30 am
The title of this post was born out of this thought process: Dandelion greens, dandelions in my front yard, rubbing a dandelion on my chin, looking like I rubbed butter on my chin, butter face. A peek into my psyche, ladies and gentlemen. I know. Terrifying.
Anyway… I mentioned a few posts ago that my boss gave me a boat load of greens, including the now identified rainbow chard and dandelion greens. Should you come across dandelion greens at your local farmers’ market, do not let those little yellow petals deter you! This is a spicy, strong-tasting green and it is delicious. Below, a few suggestions on how to eat them:
With over-easy eggs on toast, with TONS of parmesan cheese and plenty of salt and pepper. [This is my take on Serious Pie’s Guanciale, Soft egg, and Arugula pizza: I swear it had dandelion greens in place of arugula when I ate it in January]
To liven up ANY sandwich. My boring ham and swiss on white bread was enlivened today with some crispy leaves of dandelion greens and a smear of spicy mustard.
In a salad with crisped up chunks of bacon (lardons, if you’re fancy… and I am) and vinaigrette.
Sauteed in a pan with a little garlic and some spicy sausage, and a pinch of red pepper flakes.
The key to dandelion greens is that they have a very strong, sometimes acrid, flavor and they need additionally strong (but contrasting) flavors to make them work, i.e. ham and swiss, garlic, spicy sausage, etc.
Bon chance, mes petits choux!
June 25, 2010 · 2:30 am
This is a strange post. I will warn you straight off the bat. But I am so intrigued and impressed with what I managed to do with this unknown green, that I can’t help but post it ASAP. My boss, who participates in
CSA (Community Supported Agriculture) and receives more greens than she knows what to do with, brought me a bag of what she said were dandelion greens. I was all set to make a beautiful salad with the dandelion greens, but when I got the bag home and opened it up… I realized something. Those were absolutely not dandelion greens. It was a broad, dark green leaf with a yellow stem that looked and tasted like celery.
WTF, mate?! Does anyone know what this is? I’ve exhausted Google and I can not figure it out. I sampled the leaf, though, and created something beautiful (I am soooo humble, I know) that you should definitely try the next time you’re fed up with gross store-bought salad dressing.
On the menu:
Mystery greens salad with sweet onion dressing and goat cheese
4 cups “mystery greens” (are you totally annoyed with my lack of info on my own recipe? any bitter greens will work with this: arugula, dandelion greens, etc.)
2 Tbsp olive oil
2 cloves garlic, minced
1/4 cup red onion, finely chopped
1 Tbsp honey
1/2 tsp salt
1 Tbsp balsamic vinegar
6 oz. goat cheese (or less… you guys know how I feel about cheese)
Roughly chop lettuce into bite sized pieces.
Heat olive oil over low heat. Add garlic and onion and cook for around 6-7 minutes, until they are fragrant and the liquid in the pan is a light purple color. Add honey and salt and mix well. Remove from heat. Whisk in balsamic vinegar. Plate the greens, pour warm dressing over greens, and crumble goat cheese over the dressing.
My plea to you, dear readers, is to find me the name of this lettuce! It is not dandelion greens. This much I know.
UPDATE: rainbow kale! Thank you to Joelle for filling me in. She also let me know that rainbow kale is not only lovely, but delicious thrown in a hot pan with a little cheese. Cheese, you say? Alright now.