1 bunch dandelion greens (or mustard/turnip greens or spinach)
3 strips of bacon, cooked (reserve 3 Tbs. of the bacon grease)
1/3 cup of white vinegar
2 Tbs. sugar
2 Tbs. honey
Pinch of salt
To a pan, add bacon drippings, vinegar, sugar, honey and salt and heat gently until sugar is melted and desired balance of sweet and sour is achieved. You can increase the amount of sugar or honey to balance the vinegar. Pour the dressing over your greens and toss to coat. Allow the warm dressing to wilt the greens for about a minute. Serve with crumbled bacon over the top if you like.
(from www.houndstoothgourmet.com by Ramona)
Showing posts with label dandelion greens. Show all posts
Showing posts with label dandelion greens. Show all posts
DANDELION AND FAVA PUREE RECIPE
8 ounces skinless dry fava beans
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper
Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.
(from www.epicurean.com)
1 pound dandelion greens
1 small bunch Italian parsley, washed and stemmed
1/2 cup extra virgin olive oil
Salt and pepper
Soak the fava beans in warm water for 4 hours. Drain the beans and place them in a pot with water to cover by 1 inch. Add salt and bring to a simmer over medium heat. Cook 45 to 60 minutes or until the beans are soft. Add more warm water if needed to keep the beans covered as they cook. Drain the beans. Place the beans in a food processor. Add parsley leaves and 1/4 cup oil. Process until smooth. Wash the dandelion greens and trim the stem ends. Cut the greens into bite size pieces. In a large pot of boiling salted water, cook the greens until tender. Drain the greens. In a large skillet, combine the remaining 1/4 cup oil and the dandelion greens. Add the fava puree and mix well. Season to taste with salt and pepper. Serve warm. Serves 6.
(from www.epicurean.com)
ZITI WITH FAVA BEANS AND DANDELION GREENS
8 oz. dried fava beans, (soaked overnight), drained
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.
(from www.fooddownunder.com)
6 large clove garlic, finely chopped
1/4 cup extra virgin olive oil
2 Tbs. coarsely chopped flat-leaf parsley
1 large leek, (white & 3" of green), coarsely chopped
1 lb. dandelion greens, (washed well), chopped into 2" pieces
3 medium ripe tomatoes, (include juice), chopped
½ tsp. crushed red pepper
½ tsp. dried oregano
Salt and pepper to taste
8 oz. ziti pasta
Put soaked fava beans and 6 cups water in a large pot. Cover and bring to a boil over high heat. Stir in half of the chopped garlic, 2 tablespoons olive oil, and parsley. Lower heat to medium, cover, and cook at a medium boil, stirring occasionally, for about 1-1/2 hours, or until beans are tender. Meanwhile, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add remaining garlic, leeks, dandelions, and tomatoes with their juices. Cover skillet and cook for about 45 minutes, stirring occasionally, until sauce has thickened. Sprinkle with crushed red pepper, oregano, salt, and pepper. Stir well to mix. Lower heat and keep warm while beans continue to cook until tender. Cook ziti according to package directions. Drain and add pasta to cooked dandelion greens. Cover and keep warm. When beans are done, mash them lightly with a potato masher. Add the dandelion/ziti mixture to pot of beans and stir well to combine. Cook for 10 minutes, stirring occasionally. Taste for seasonings. Serves 4.
(from www.fooddownunder.com)
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