SAUTEED DANDELION GREENS
Gourmet Magazine, April 2008
- 3 pound dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
- 1/2 cup extra-virgin olive oil
- 5 large garlic cloves, smashed
- 1/4 to 1/2 teaspoon dried hot red-pepper flakes
- 1/2 teaspoon fine sea salt
Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.
Note: Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag.
Dandelion Salad with Warm Bacon Dressing
Gourmet Magazine, April 2002
- 1 lb tender dandelion greens, tough stems removed
- 5 bacon slices
- 1 1/2 tablespoons finely chopped shallot
- 1 1/2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.
Chicken and Dandelion Green Gratin
Bon Appétit, May 2009
- 1 pound dandelion greens
- 8 ounces skinless boneless chicken breast halves, cut into 1/2-inch cubes
- 2 tablespoons (1/4 stick) butter, divided
- 1 tablespoon all purpose flour
- 3/4 cup heavy whipping cream
- 1/4 cup low-salt chicken broth
- 1/8 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup fresh breadcrumbs made from crustless French bread
- 1 tablespoon extra-virgin olive oil
Cook greens in large pot of boiling salted water until tender, 5 to 10 minutes. Drain; rinse under cold water. Squeeze dry; chop greens finely. DO AHEAD: Greens can be made 1 day ahead. Cover and chill.
Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over high heat. Add chicken; sauté until golden brown, 2 to 3 minutes, then transfer to bowl.
Add remaining 1 tablespoon butter to same skillet and melt over low heat. Add flour and whisk 1 minute (do not brown). Pour in cream. Increase heat and bring to boil, whisking until sauce is thick and smooth, about 2 minutes. Whisk in broth, then stir in greens and nutmeg. Season with salt and pepper.
Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Add eggs to mixture with greens. Stir gently, partially breaking yolks and whites. Spread mixture in prepared dish. Push chicken pieces down into mixture. Sprinkle breadcrumbs over. Drizzle with olive oil.
Bake gratin until top is golden brown and eggs are cooked, about 18 minutes.