Original recipe yields 4 servings
Based on a 2,000 calorie diet
Greens were larger from mid-summer season so salt-soaked and salt-boiled for a bit longer. As I had it on hand, I used chicken fat skimmed from soup instead of other fats to saute them. Double...
Good recipe. I boiled the greens for about 15 minutes to remove more bitterness. Adding the parmesan at the end really mellows the flavor. A great way to eat weeds!
I added some mushrooms that we really needed to use up, and the earthiness really added to an already great dish! Served with steak, the dinner was a smash!
Next time I would boil them longer, maybe 8-10 minutes to get them less bitter. A little more garlic and add salt while sauteing.
The best!!! My family loves greens and I am always on the lookout for something new and fun. When I had tried feeding them dandelion greens before they all thought they were too bitter but boili...
Carmelizing a whole onion really gives this dish the sweetness that the bitter greens need, I think. Wonderful with some cannelini beans on the side.
Good recipe. Will make again, I liked the technique. Not sure how 1 lb can feed 4 people, by the time I cooked them down I had about 1/2 cup total!
I had never had dandelion greens before but was curious to try them. Started caramelizing the onions then added the garlic, pepper flakes, salt and pepper. I boiled the greens as directed, the...