recipe inspired by: https://www.epicurious.com/recipes/food/views/sauteed-dandelion-greens-242014
I grew up in a small town just outside the city named Dandelion. Most people have never heard of it, it doesn't even appear on most maps, but it's my whole world. Growing up, I never thought that the name Dandelion was a weird name for a town, but I guess you never really hear of any major towns named St. John's Wort or Basil. They might be out there somewhere like Dandelion is, but you sure never hear of them.
Dandelion was obviously named after the weed or the flower or the wildflower or however you'd like to categorize it. Back in the day, dandelions used to be the center of the town's economy. They would be used to make Dandelion Root Tea and the leaves would be used in stirfry and provide a nutritious meal during hard times. This recipe of Sauteed Dandelion Greens is a twist on how dandelions used to be prepared in town - sort of like a town special recipe.
My mother was the person who taught me how to make this recipe. Unfortunately, she passed away from cancer when I was in high school, but I still remember her fondly for the memories that we shared together. My mother was a single mom and I never grew up knowing who my dad was. She did everything herself, including working, housework, shopping, raising me, and much more than I ever saw with my own two eyes. It was hard when she was diagnosed with cancer, but I don't think she regrets any of the things that she did when she was alive. I sure miss her a lot and this recipe is dedicated to her. Wherever you are, mom, know that I've grown up happy!
Ingredients (Makes 8 Servings)
- 3 lbs of Dandelion greens (throw away the tough parts and cut the leaves into 2-in pieces)
- 1/2 cup of Olive oil
- 5 cloves of Garlic
- 1/2 teaspoon of Dried red-pepper flakes
- 1/2 teaspoon of Salt
Step One
Boil a pot with 10-12 quarts of salted water and once it starts boiling, add the greens in, uncovered. Keep it boiling for around ten minutes or until the stems are all tender. Sometimes, my mom would like to boil the greens in chicken stock instead for extra flavor, so you can substitute the water for any stock of your liking, but I like to season my greens when I sautee them.
Step Two
Once the greens are ready, drain them in a colander and rinse them in cold water to keep them from overcooking! This is essential if you don't want a soggy texture.
Step Three
Oil a 12-inch skillet over medium heat. Once the oil starts to shimmer, stir in the garlic and pepper flakes for about 45 seconds - or until they're almost golden - and increase the heat to medium-high. Add in the greens and season to your liking. Make sure to saute the greens until they're all coated with oil and heated thoroughly.
Pro-Tip!
You can boil the greens up to three days ahead of cooking! Just keep it chilled and sealed in paper towels.
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