Sauteed Dandelion (or, Collard) Greens with Eggs

 

Ingredients:

• 4 cups chopped dandelion greens (about 1 to 2 bunches) thick stems removed and discarded
• 2 tablespoons (30 g) unsalted butter clarified butter or ghee
• 1 large leek, white and light green parts only sliced lengthwise and finely chopped
• 4 large eggs
• ¼ cup crumbled feta cheese

Preparation:

1. Blanch the Dandelion Greens: Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
2. Melt the butter or ghee in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
3. When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.

https://www.abeautifulplate.com

Pasta with Dandelion Greens, Garlic, and Pine Nuts

 

Ingredients:

• Kosher salt
• 1/4 cup extra-virgin olive oil
• 6 large cloves of garlic, thinly sliced
• 1/4 cup pine nuts
• 12 oz. dandelion greens, trimmed and cut into 2-inch lengths (about 6 cups)
• 1 Tbs. balsamic vinegar
• Freshly ground black pepper
• 12 oz. Gemelli or penne
• 2 oz. finely grated Parmigiano-Reggiano (2 cups using a rasp grater)

Preparation:

1. Bring a large pot of well-salted water to a boil.
2. Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
3. Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
4. Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
5. Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Serve garnished with some of the remaining cheese, and pass the rest at the table.

https://www.finecooking.com

 

Lebanese Dandelion Greens with Caramelized Onions

 

Ingredients:

• 1 large yellow onion
• 2 tablespoons extra virgin olive oil, plus more for serving
• Kosher salt and fresh-ground black pepper
• 8 ounces (1 bunch) fresh dandelion greens
• A good pinch of fresh ground cumin

Preparation:

1. Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch julienne, as thin as you can.
2. In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out.
3. Remove half of the onion and reserve.
4. Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
5. Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
6. Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.

https://foragerchef.com/lebanese-dandelions-with-caramelized-onions-hindbeh/

Pici Pasta with Dandelion Greens

 

Ingredients:

• 12 ounces pici pasta
• 1 bunch dandelion greens, washed
• 1 garlic clove, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 eggs, lightly beaten
• Kosher salt
• 1 teaspoon Aleppo pepper or dried crushed chili
• 1/4 cup grated fresh Pecorino Romano cheese
• 2 tablespoons coarse fresh bread crumbs

Preparation:

1. Bring a large pot of water to a boil with 2 tablespoons kosher salt.
2. Slice the stems off the dandelion greens until only about 1/2 inch remains.
3. Heat the oil and garlic in a sauté pan until the garlic becomes fragrant and starts to sizzle, but not turn brown. Toss in the dandelion greens and move them around in the pan. Cook partially covered until the greens are wilted and softened, about 5 minutes.
4. Meanwhile, cook the pasta until al dente -- it will take a bit longer to cook than spaghetti or other thin pasta shapes. Just before draining, scoop out 1/3 cup of the pasta water and whisk into the eggs.
5. Add the drained pasta to the sauté pan off the heat; drizzle in the eggs and chili and toss everything together. Taste for seasoning and add more salt, if needed.
6. Stir the Pecorino and bread crumbs together in a little bowl; sprinkle over the pasta and serve.

https://food52.com/recipes/26319-pici-pasta-with-dandelion-greens

Dandelion Greens with Lemon and Olive Oil

Ingredients:

• 2 bunches of dandelions, roots removed
• 2-3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest
• ½ teaspoon salt and /14 teaspoon pepper

Preparation:

1. Rinse dandelions in water and drain. Cut off the bottom roots and coarsely chop.
2. Place a medium pot on to boil, add dandelions and reduce heat to simmer.
3. Cook for 5-8 minutes,making sure greens have softened.
4. Remove and strain into a bowl, and reserve the juices. (great for a drink later)
5. Add back 1 cup of juice, extra virgin olive oil, juice of one lemon, salt and pepper.
6. Add zest to the top when ready to serve.

http://www.californiagreekgirl.com/dandelions-with-lemon-and-olive-oil/

Dandelion Green Pesto

Ingredients:

• 1 lb dandelion greens
• 1/2 cup olive oil
• 4 cloves garlic
• 1  lemon juice (juice of one lemon)
• 3 oz walnuts
• 1/2 tsp salt
• 1/8 tsp black pepper ground

Instructions:

1. Sort the dandelion leaves by removing all the wilting or badly bruised leaves. Wash all remaining leaves and dry as well as you can.
2. Add all the ingredients into the food processor. Pulse about 30 seconds or until the ingredients mix into a nice consistency for pesto.
3. Use immediately over pasta. If you like add some grated Parmesan cheese. See notes.

https://belgianfoodie.com/recipe/dandelion-pesto/

Dandelion Greens with Warm Roasted Garlic Dressing

Ingredients:

• Roasted Garlic Dressing:
• 1 large head garlic, roasted (see How To)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar or red-wine vinegar
• 1 tablespoon lime juice
• ⅛ teaspoon salt
• Salad:
• 1 medium shallot, finely chopped
• Freshly ground pepper to taste
• ¼ cup pine nuts, toasted (see Tip)
• 2 ounces goat cheese, crumbled
• 6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
• Freshly ground pepper to taste

Instructions:

1. To prepare dressing: Squeeze roasted garlic pulp into a blender or food processor (discard the skins). Add oil, vinegar, lime juice, salt and pepper and blend or process until smooth.
2. To prepare salad: Transfer the dressing to a small saucepan and place over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes.
3. Place dandelion greens (or spinach) in a large salad bowl. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.

http://www.eatingwell.com/recipe/249631/warm-dandelion-greens-with-roasted-garlic-dressing/

Greek Style Dandelion Greens with Lemon and Olive Oil

Ingredients:

• 2 bunches of dandelions, roots removed
• 2-3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest
• ½ teaspoon salt and /14 teaspoon pepper

Instructions:

• Rinse dandelions in water and drain. Cut off the bottom roots and coarsely chop.
• Place a medium pot on to boil, add dandelions and reduce heat to simmer.
• Cook for 5-8 minutes,making sure greens have softened.
• Remove and strain into a bowl, and reserve the juices. (great for a drink later)
• Add back 1 cup of juice, extra virgin olive oil, juice of one lemon, salt and pepper.
• Add zest to the top when ready to serve.

californiagreekgirl.com/dandelions-with-lemon-and-olive-oil/

Sautéed Dandelion Greens with Eggs

Ingredients:

• 4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
• 2 tablespoons unsalted butter, clarified butter, or ghee
• 1 large leek, white and light green parts only, finely chopped
• 4 large eggs
• 1/4 cup crumbled feta cheese

Instructions:

• Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
• Melt the butter or ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
• When the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.

abeautifulplate.com/sauteed-dandelion-greens-with-eggs/

Linguine with Mussels and Dandelion Greens

Ingredients:

• 2 pounds mussels
• 1 package (1 pound) linguine
• 1 Tablespoon salt
• 1 Tablespoon olive oil
• 1/2 onion, minced
• 3 cloves garlic, minced
• 3 Tablespoons sun-dried tomatoes, minced
• 1 teaspoon red pepper flakes
• 1 cup of beer
• 1 bunch dandelion greens, cut cross-wise into thin ribbons
• 1 Tablespoon lemon juice (about 1/2 lemon)
• Salt and Pepper to taste

Instructions:

Clean all the mussels and debeard by tugging off the brown 'tag' coming out of the side of the mussel. (The beard is often removed on farmed mussels, but it's good to double-check.) If any have their shells open, tap them gently against the counter top. If they don't close up in a few minutes, discard.

Bring a large pot of water to a boil, add the salt, and cook the linguine according to the package. Drain and set aside.

Meanwhile, heat the olive oil in a large wide-bottomed skillet or saucepan with a lid. Add the onions and saute until translucent--about 5 minutes. Add the garlic, sun-dried tomatoes, and red pepper flakes, and saute until fragrant--about 30 seconds.

Add the mussels to the pan, pour in the beer, and cover immediately with the lid. Cook for about five minutes, shaking once or twice, until all the shells have opened. Discard any unopened shells.

Add the dandelion greens to the pan and stir occasionally until the greens are wilted. Add the linguine to the pan and toss with mussels and greens. Season with the lemon juice, salt, and pepper. Serve immediately!

Recipe Source

Green Garlic Risotto

Use any combination of greens you like for this herb-laden risotto. 

Ingredients:

3 Tbsp olive oil
4 large shallots, minced
2 cups Arborio rice
1 cup white wine, divided
approximately 8 cups good-quality chicken (or veggie) stock, kept at a simmer on a nearby burner
2 stalks green garlic
6 green onions
approximately 4 cups mixed fresh herbs (basil, parsley, dill, tarragon, chives) and/or strong-flavored greens (dandelion, arugula, kale, mustard, tat soi)
2 cups Parmigiano-Reggiano or Romano cheese, grated
salt and pepper to taste

Instructions:
Heat a large pot over medium-high heat. Add the olive oil and shallots and saute about a minute, until the shallots are translucent and starting to color. Add the rice and stir about two minutes, until the rice is coated with the olive oil and starting to change from opaque to translucent.

Add 1/2 cup of the wine and stir until it's mostly evaporated. Now start with the chicken stock - add about two cups the first time and stir until it's absorbed. When you draw your spoon along the bottom of the pot and it leaves a trail, add some more stock, one or two ladles at a time.

Meantime, in between the first and second addition of stock, put the green garlic, green onions, greens and herbs in a food processor and blitz until everything is finely chopped. It may even turn into a paste - that's fine. When you add the second bit of stock, add a good heaping cup of the chopped greens as well.

Continue stirring and adding stock in the same manner until the rice is al dente - this will take 15-20 minutes, so start testing it after 15. When it's just al dente, stir in the remaining half-cup of wine, grated cheese, another dollop of the chopped greens, and salt and pepper. Stir well, cover the pot, and turn off the heat. Let the risotto stand for about 5 minutes, then serve immediately. If the risotto thickens up too much while it stands, stir in a little extra stock.

Details:
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yield: 8-10 servings

Recipe source

Dandelion Greens with a Kick!

Ingredients 
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, thinly sliced
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (optional)

Directions

1. Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
2. Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
3. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
4. Sprinkle greens with Parmesan cheese to serve.

Get this recipe at AllRecipes.com

Linguine with Mussels and Dandelion Greens

Ingredients:

2 pounds mussels
1 package (1 pound) linguine
1 Tablespoon salt
1 Tablespoon olive oil
1/2 onion, minced
3 cloves garlic (try green garlic!), minced
3 Tablespoons sun-dried tomatoes, minced
1 teaspoon red pepper flakes
1 cup of beer (use a summer ale or amber beer-- IPA's may be too bitter in addition to the greens)
1 bunch dandelion greens, cut cross-wise into thin ribbons
1 Tablespoon lemon juice (about 1/2 lemon)

Salt and Pepper to taste

Preparation:

Clean all the mussels and debeard by tugging off the brown 'tag' coming out of the side of the mussel. (The beard is often removed on farmed mussels, but it's good to double-check.) If any have their shells open, tap them gently against the counter top. If they don't close up in a few minutes, discard.

Bring a large pot of water to a boil, add the salt, and cook the linguine according to the package. Drain and set aside.

Meanwhile, heat the olive oil in a large wide-bottomed skillet or saucepan with a lid. Add the onions and saute until translucent--about 5 minutes. Add the garlic, sun-dried tomatoes, and red pepper flakes, and saute until fragrant--about 30 seconds.

Add the mussels to the pan, pour in the beer, and cover immediately with the lid. Cook for about five minutes, shaking once or twice, until all the shells have opened. Discard any unopened shells.

Add the dandelion greens to the pan and stir occasionally until the greens are wilted. Add the linguine to the pan and toss with mussels and greens. Season with the lemon juice, salt, and pepper.

Serve immediately!

http://www.thekitchn.com/recipe-linguine-with-mussels-a-49432

Dandelion Greens with Currants and Pine Nuts

2 tbsp olive oil

1 garlic clove, finely chopped

1 lb dandelion greens, ends trimmed, roughly chopped

salt and pepper to taste

3 tbsp dried currants and toasted pine nuts

lemon wedges

Instructions:

Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds. Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes. Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.

Source: http://www.sunset.com/food-wine/kitchen-assistant/dandelion-greens-recipes-00400000065638/

Sauteed Dandelion Greens

3 lbs dandelion greens, tough stems discarded, cut into 2 inch pieces.

½ cup extra virgin olive oil

5 garlic cloves, smashed

Red pepper flakes to taste

Sea salt to taste

Instructions:

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.

Source: http://www.epicurious.com/recipes/food/views/Sauteed-Dandelion-Greens-242014

Chips

Last week we had a recipe from shareholder Anna Hoover, this week we have one from shareholder Tanya Rotenberg. Tanya also works in the IT department at the co-op. She helps me with my computer problems! Thanks for sharing Tanya! Keep your eyes open next week for a competing kale chip recipe from our intern Ariel! Please follow their lead and send me your favorite recipes.

Chips
Any kind of greens (I've tried kale, mustard greens, collard greens, kohlrabi
greens, turnip greens, radish greens and this week I'm trying dandelion greens
for the first time)


• Pat the greens dry if there's any moisture with a cloth towel. I usually remove
the stems, but you can also flatten them with your knife for the smaller
leaves.
• Arrange the greens on a baking sheet in a single layer.
• Lightly brush them with olive oil (or spray them if you have a misting oil
sprayer) (you can put some oil on one leaf and rub that leaf against the others
to spread the oil thinly).
• Sprinkle a bit of salt on each leaf.
• Put in a 400 or 425 degree oven, set a timer for 1-2 minutes, STAY IN THE
KITCHEN and keep an eye on them. KEEP CHECKING ON THEM. You can flip them if
you want but don't have to, but at some point they will get crisp enough that
they hold their shape instead of flopping.
• Radish and turnip greens usually 1-1.5 minutes, kale and collard can take 5-6 but sometimes are faster, so keep watching. If you take your eyes off them they will burn.
• Remove them and put them on a rack to cool (or eat them hot). They don't stay
crisp well but can be stored in an airtight container for a few hours. If you
store them more than that you'll need to reheat them to get them crisp again.

On a heavily greens based CSA week you can get a production line going of trays
in the oven, trays about to go in the oven and trays that just came out of the
oven.

Dandelion Greens with Hot Olive Oil Dressing

Source: epicurious.com

Ingredients
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced lengthwise
• 1/3 cup sliced almonds (1 ounce)
• 1/2 cup golden raisins
• 2 tablespoons Sherry vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound tender young dandelion greens, any tough stems discarded

Directions
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.