Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic vinegar plus some crisped Canadian bacon. Dandelion greens are a favorite springtime wild edible, but if you don't get them early enough, they begin to toughen. If large, store-bought dandelion greens are used, blanch them for 1 to 2 minutes in boiling water before sautéing.
Active Time: 20 minutes |
Total Time: 20 minutes
2 ounces lean back bacon or Canadian bacon, (three 3-by-1/4-inch slices), diced
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
12 cups young dandelion greens, rinsed well and briefly shaken dry
2 tablespoons balsamic or rice-wine vinegar
6 dandelion flowers and 12 small, whole leaves for garnish, (optional)
Fry bacon in a large cast-iron skillet or Dutch oven over medium heat until edges curl, 2 to 3 minutes. Remove from the pan and drain on paper towels.
Pour off excess fat from the pan and add oil. Add garlic and cook, stirring occasionally, until light brown, 1 to 2 minutes. Add still-damp greens, stir to coat them with the oil, cover pan and steam until just limp, about 3 minutes.
Add vinegar and the cooked bacon, toss lightly and serve garnished with flowers and small leaves (if using).
Per serving :
6 g Fat;
2 g Sat;
3 g Mono;
10 mg Cholesterol;
11 g Carbohydrates;
7 g Protein;
4 g Fiber;
303 mg Sodium;
496 mg Potassium