They say that when a baby rejects a new food, you should retry it as many as 24 times ...Our house has tried eating dandelion greens once before. And another time. Then Jack cooked up another batch the other day. There are lots of leftovers.
I can't recommend any new recipes for you that we've actually tried, but if you also have some on hand, here's what some people on the Internet are making with their greens:
- Grilled Sausage Salad with Dandelion Greens and Fresh Goat Cheese
- Dried Fava and Potato Puree with Dandelion
- Stinging Nettle Salsa Verde
- Dandelion Wine
- Dandelion recipes from Mariquita Farm, including Burmese Squid and Dandelion and Dandelion Green Fettuccine
- And here's a new cookbook: Cider Beans, Wild Greens, and Dandelion Jelly
This is a really different question from “salvage cooking” from a place of constraint or lack. In other words, I’m not trying to salvage veggies because I don’t have enough food. I want to salvage out of abundance: I don’t want to squander this kind of wealth.P.S. Kyan, thank you for identifying our romano beans. Here's a nice-looking Bevy of Beans and Basil on Epicurious that calls for them.
Photo credit: "Desert Dandelion" (http://www.flickr.com/photos/51035743246@N01/7969887) by Dawn Endico. Released under an Attribution-ShareAlike License.
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Oh! Thanks for the shoutout! Yep, this seems to be an ongoing issue. I know that composting is good, but I still feel weird dumping a pound of neglected kale into it... :-/
ReplyDeleteWill try to come for a Tues night potluck soon!
Dandelion greens are my mother's favorite. When she was young, Greeks used to scour the sides of highways to pick fresh greens for dinner. Often in Greece, they are served with grilled fish as a side (horta). A simple way to cook them is to just boil or steam them (longer than other greens), then add lots of olive oil, lemon, salt, & vinegar if desired. they will still be bitter, but this is the point!
ReplyDeletenick