It seems that I make one major mistake every food delivery. I either misjudge the quantity and get enough shredded cheddar cheese to top a couple of hundred tacos or I have enough limes to keep me in margaritas for the entire summer. Unfortunately, this means I have to use it up before it goes bad in as many creative ways as possible. My past post on sweet potatoes being a case in point.
A recent order from Baldors.com contained local, peak season dandelions. Nothing could have made me happier. If you go into the archives you will find 2 recipes for dandelions that I have loved since I was a child. During the summer months, dandelions were often cooking in my mother’s kitchen, and this became a summertime ritual for me as well. I was excited for them to arrive it doesn’t take much these days), and was shocked to see a crate of dandelions delivered to my back door. I was happy, but also overwhelmed. It truly was enough for the next few months, but I knew they’d go bad relatively quickly.
And so it began……the endless washing and trimming and chopping and cooking and draining and bagging and delivering to anyone who would take them. Then the creative juices had to flow a bit as how many sautéed dandelions could we eat? I made dandelion pesto and pasta e fagioli with dandelions. Vegetable soup loaded with dandelion greens was just delicious, as was the dandelion omelet I made for breakfast. The possibilities were endless, but I was running out of steam. Very few were wasted, however. I now have a freezer full of dandelion pesto (use 2/3 dandelion leaves and 1/3 basil…even can add mint…check archives for pesto recipe). This will sustain my love for dandelions all during the winter months.
But I think I most enjoyed it simply boiled, sautéed with garlic and oil and some freshly grated parmesan cheese. Especially because I then make an omelet with the leftovers the next day. There is not a better way to start the day!
I hope you’ll give these nutrient packed bitter greens a chance. As I mentioned, please check the archives as well.
RECIPE: serves 2 to 3
5 or 6 eggs
2 cups of dandelions, sautéed in garlic and oil ( you can find the full recipe in the archives)
1/4 cup grated parmigiana reggiano cheese
2 TBSP olive oil for the pan
salt and pepper to taste
- Beat the eggs with a whisk or fork. Add salt and pepper to taste.
- Add the grated cheese to the beaten eggs.
- Warm the sautéed dandelions in a sauce pan.
- Add the egg mixture and cook over medium low heat until the side start to pull away and the bottom hardens.
- I then put the pan under the broiler until firm on top, but you can also flip it over and cook until slightly firm all the way through.