Warm Dandelion Greens
From EatingWell: May/June 1991
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-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: 119 calories; 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.
Nutrition Bonus: Vitamin A (109% daily value), Vitamin C (61% dv), Calcium (21% dv), Iron (20% dv)
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 1/2 high-fat meat
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- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- May/June 1991