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Sautéed Dandelion Greens
Preparation Time: 15-20 minutes
Cooking Time: 3 minutes
Ingredients (Serves 2)
4-5 Handful dendelions
1 Tbs. Pomegranate arils
1 Clove garlic, sliced
1Tsp. Extra virgin olive oil (EVOO )
• Sea salt to taste
Preparation
• Clean and wash thoroughly the dandelion greens under cold running water, then let them soak for 10-15 minutes changing the water two or three times. This way, you'll get rid of any tiny leaves of grass that may be trapped within the dandelion notched leaves.
• In a frying pan saute garlic and pomegranate arils for a couple of minutes on medium high heat.
• Add the drained dandelions and the oil and sauté for about three minutes tossing almost continuously.
• Serve immediately adding salt to taste on the guests' plates.
Cleaned, washed and dried dandelions: image 1 of 4
Sauté pomegranate arils with garlic: image 2 of 4
Sautéed Dandelion: image 3 of 4
Sautéed Dandelion: image 4 of 4
Click on the images above to see larger pictures
Comments
• Though most people think that the common dandelion (taraxacum officinale) is a weed, the plant has many culinary and medicinal uses. In fact, the dandelion is a valuable source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. The leaves may be used to add flavor to salads, sandwiches, and teas. The roots are used in coffee substitutes, while the flowers are used in northern Europe and in the American Midwest to make wine.
• I pick the dandelion in our backyard starting around mid November until they start blooming.
Wine and Beverage Pairing
• Rosato Italiano IGT, Lambrusco Emilia IGT.


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    November 18, 2010
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