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Warm Dandelion Greens
“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.”
2 ounces lean back bacon or Canadian bacon, (three 3-by- ¼-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)
1Fry 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.
2Pour 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.
3Add vinegar and the cooked bacon, toss lightly and serve garnished with flowers and small leaves (if using).