Caramelized Baby Onions

 

Ingredients:

• 2 tbsp (30ml) olive oil
• 1 pound (500g) baby onions
• 2 tbsp (30ml) maple syrup
• 2 tbsp (30ml) balsamic vinegar
• 1/2 tsp salt
• 1/8 tsp pepper
• 2 bay leaves
• 1 cup (235ml) water

Preparation:

1. Start by peeling the onions.
2. Heat the oil in a large skillet over medium heat. Once hot, add the peeled onions and sautée for 5-7 minutes, or until they start to brown.
3. Add the maple syrup and balsamic vinegar and cook for another 2-3 minutes, stirring regularly to prevent the onions from burning. Season with salt and pepper, and add the bay leaves.
4. Pour in the water and cover with a lid. Let cook covered for 40-45 minutes, or until onions are soft. You can test doneness by using a toothpick or knife, the onions should be very soft.
5. Remove from heat and transfer to a serving plate. You can eat the onions warm as a side with mashed potatoes, roasts, etc, or transfer to a jar, cover with oil and store in the refrigerator for several weeks.
6. Sweet and sour onions are delicious as an appetizer, as part of an antipasto platter, or used in salads, hummus, sandwiches, etc.

https://fullofplants.com/caramelized-baby-onions/

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

Sautéed Amara Greens with Lemon and Garlic

 

Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 3 pounds mustard (Amara) greens, washed, trimmed, and chopped (about 24 cups)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• ¼ teaspoon crushed red pepper
• ¾ teaspoon kosher salt
• ¾ teaspoon black pepper

Preparation:

1. Heat oil in a Dutch oven over medium. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens. Cover and cook, stirring occasionally, until tender-crisp, 10 to 12 minutes. Stir in lemon juice and 1/4 teaspoon crushed red pepper. Sprinkle with salt and pepper. Stir in an additional 1/4 teaspoon crushedred pepper, if desired.

https://www.southernliving.com/recipes/sauteed-mustard-greens-garlic-lemon-recipe