| SICILIAN GRANDMA'S DANDELION GREENS |
This recipe is excellent for any bitter greens. You can serve it alone as
a side dish, as a topping for bruschetta, as a base for chicken or fish,
or mixed with pasta and a little cheese.
1 bunch dandelion greens, washed and trimmed
2 Tbsp. olive oil
2 cloves garlic, minced
3 anchovy fillets, minced
Pinch dried red pepper flakes
Salt and freshly ground black pepper, to taste
Bring a large pot of salted water to boil. Add the dandelion greens and
cook until bright green, about 5-8 minutes. Drain, then submerge in a
large bowl of iced water. Drain again, and lightly squeeze the greens to
remove most of the water. Fluff the greens to separate them, and set
aside.
Ina large skillet, heat the olive oil over medium heat. Add the garlic and
sauté 30 seconds. Do not let the garlic brown. Add the anchovies,
pressing them into the oil to “dissolve” them. Add pepper flakes and
greens. Heat through, stirring constantly. Season to taste with salt and
pepper and serve.
a side dish, as a topping for bruschetta, as a base for chicken or fish,
or mixed with pasta and a little cheese.
1 bunch dandelion greens, washed and trimmed
2 Tbsp. olive oil
2 cloves garlic, minced
3 anchovy fillets, minced
Pinch dried red pepper flakes
Salt and freshly ground black pepper, to taste
Bring a large pot of salted water to boil. Add the dandelion greens and
cook until bright green, about 5-8 minutes. Drain, then submerge in a
large bowl of iced water. Drain again, and lightly squeeze the greens to
remove most of the water. Fluff the greens to separate them, and set
aside.
Ina large skillet, heat the olive oil over medium heat. Add the garlic and
sauté 30 seconds. Do not let the garlic brown. Add the anchovies,
pressing them into the oil to “dissolve” them. Add pepper flakes and
greens. Heat through, stirring constantly. Season to taste with salt and
pepper and serve.
