Dandelion Greens Tempeh And Red Cabbage Food

DANDELION GREENS, TEMPEH AND RED CABBAGE

Steps:

• Crush 4-5 garlic cloves and mix with tamari, vinegar, one tablespoon of olive oil and the dried herbs to make a marinade.
• Cut the tempeh into 1/2 inch squares and marinate in the marinade for 10-15 minutes.
• While the tempeh is marinating, wash the dandelion greens in a sink full of water- it may need to be triple-rinsed, like spinach.
• Chop the red cabbage finely and chop the dandelion greens coarsely.
• Heat a saute pan and add the remaining olive oil (two tablespoons).
• Add 1-2 garlic cloves and saute for 1 minute, careful not to burn the garlic, discard the garlic.
• Add the marinated tempeh (pick out any garlic you see, so as not to burn it) to the olive oil and cook until the tempeh has slightly crispy edges.
• Then add the greens and the cabbage and stir-fry until the dandelion greens are nicely wilted.
• Serve over rice or noodles.

WILTED DANDELION GREENS

Steps:

• Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
• Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
• Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
• Cover and cook the greens for about 3 minutes, until just hot and wilted.
• Transfer to a warm vegetable dish and crumble bacon all over the top.

ROTKOHL (RED CABBAGE)

Steps:

• Saute onions in butter.
• add cut up cabbage and vinegar.
• cover and simmer for about 20 to 25 minutes.
• add just enough sugar to make it sweet and sour tasting.
• add apples and reheat.

FLAGEOLETS EN PISSENLITS (BEANS WITH DANDELION GREENS)

Steps:

• Soak the dried beans in warm water for at least two hours; drain.
• Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.
• Cover and bring just to the boil over medium heat.
• Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
• Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
• Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
• Serve immediately.

DANDELION OR CHARD COLCANNON

Steps:

• Place potatoes in a saucepan and cover by an inch with water. Bring to a boil, add salt to taste, reduce heat to medium-low and cover partially. Simmer until tender, 25 to 30 minutes. Drain, return to pot and cover pot tightly. Let steam in the dry pot for 5 minutes.
• Meanwhile, stem dandelion greens or chard, wash in 2 changes of water, and chop fine. You should have 5 to 6 cups chopped greens.
• Heat olive oil over medium heat in a heavy skillet and add leek and a generous pinch of salt. Cook, stirring, until leek is tender but not browned, 3 to 5 minutes. Add greens, a handful at a time, and stir until each addition has wilted enough to make room for more. When all greens have been added, turn heat to medium, add salt to taste, and stir over medium heat for 5 minutes, until greens are completely wilted and somewhat tender (dandelion greens will remain tough). Remove from heat.
• Mash potatoes with a potato masher or in a standing mixer fitted with the paddle. Heat 3/4 cup of the milk with butter until butter melts, and gradually add to potatoes. Add wilted greens and leeks and mix until well blended. If desired, add the last 1/4 cup milk. Season to taste with salt and pepper. Serve hot.

DANDELION GREENS (OR ARUGULA) AND AVOCADO SALAD

Steps:

• Tear dandelion greens into bite sized pieces, discarding the tough parts and stems. Place greens in a salad bowl.
• Add onion, avocado tomato and cucumber.
• Add oil, lemon juice and seasoning.
• Toss.

CRISP RED CABBAGE

Steps:

• Place cabbage, apples, vinegar, and brown sugar in a saucepan over medium heat. Mix well.
• Cover and simmer about 10 minutes until cabbage is tender-crisp.
• Add salt and nutmeg. Mix well. Serve warm.

SLOW COOKER PORK AND RED CABBAGE

Steps:

• Season pork with 1/4 tsp of the salt and pepper.
• Add the cabbage to a 6 qt slow cooker.
• Top with potatoes; spread apple cubes on top in an even layer.
• Add pork.
• In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
• Pour around meat.
• Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
• Uncover cooker and transfer pork to a cutting board.
• Cover loosely with foil and let rest 5 minutes.
• Season cabbage mixture with remaining 1/2 tsp salt.
• Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
• Serve warm, drizzle with cooking liquid.