Braised Dandelion Greens

Quick and nourishing, this dandelion greens recipe worked really well. The maple syrup offsets any bitterness, and the Korean red pepper flakes add a “to die for” additional flavour. Red chilli flakes won’t work nearly as well!

Dandelions are one of my go-to plants. Simply because when I want a bit of wild nutrition they are so easy to find. Gather the young leaves before the plant has fully matured, otherwise, they might have a wee bit of toughness to them.

The ‘greens’ contain vitamins A, C, E, K, B6, beta carotene, folate, thiamine, riboflavin, calcium, iron, potassium and manganese. REF

Ingredients

  • 150g chopped dandelion greens
  • 2 tablespoons of olive oil
  • 3 cloves of garlic (crushed)
  • 1 teaspoon of Korean red pepper flakes
  • 2 tablespoons of dandelion vinegar or white wine vinegar
  • 2 tablespoons of organic maple syrup
  • A small handful of chopped toasted hazelnuts or pine nuts.

Instructions

  1. Thoroughly wash the dandelion leaves. I like letting them soak in a sink full of cold water for about 30 minutes. Then, using scissors cut them into thirds or rip them with your hands. Then remove excess water by using a salad spinner.
  2. Heat the olive oil in a large pan and add the crushed garlic and Korean red pepper flakes. Stir briefly making sure they don’t burn.
  3. Then add the dandelion greens and stir in well, and allow to wilt. Takes between 1 and 2 minutes.
  4. Next, add the vinegar and maple syrup, toss so everything is mixed well, and serve.
  5. Top with toasted hazelnuts or pine nuts.

Serves: 2 as a side dish

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  1. Haven’t tried it your way yet. Been away 2 months and arrived back on weekend. Been walking around my overgrown garden relishing in all the FREE Godgiven greens. Nibbled on the beautiful raw tender dandelion leaves rolled with ramsons, both leaves and tangy buds. Such a treat. Still to pick hawthorn cleavers and all the others waiting to be tasted. Thanks Robin for leading. Wish you could be on our bit of Berkshire.

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