Dandelion Pasta Food
PASTA WITH DANDELION GREENS, GARLIC, AND PINE NUTS
The mellow flavors of sweet pine nuts and toasted garlic complement the bitter greens in this comforting pasta dish.
Provided by Shelley Wiseman
Categories Main Course
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water to a boil.
- Meanwhile, cook the oil and garlic in a heavy-duty 12-inch skillet over medium heat, stirring occasionally with a slotted spoon, until the garlic is golden, 3 to 5 minutes. Transfer the garlic to paper towels to drain.
- Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic.
- Add the greens to the skillet and cook, stirring, until wilted, 1 to 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat.
- Boil the pasta according to package directions. Reserve 1 cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Serve garnished with some of the remaining cheese, and pass the rest at the table.
Nutrition Facts : ServingSize 4, Calories 610 kcal, Fat 230 kcal, SaturatedFat 5 g, TransFat 26 g, Carbohydrate 76 g, Fiber 7 g, Protein 21 g, Cholesterol 10 mg, Sodium 550 mg, UnsaturatedFat 18 g
DANDELION PASTA
Dandelion are a diuretic as parsley is So eat this food sparingly. They are good sources of magnesium, calcium, potassium, and Vitamins A and C. You can store buy or pick your own. Choosing tender leaves in the spring or fall, before the plant has set a flower bud. Pick nice healthy leaves that has been grown in organic soil. No insecticides, herbicides and chemical fertilizers.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic in oil until golden, remove garlic set aside.
- Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.
- Toss with the pasta, garlic and sprinkle with the lots of cheese.
Nutrition Facts : Calories 580.2, Fat 15.7, SaturatedFat 2.3, Sodium 42.1, Carbohydrate 92.3, Fiber 5.8, Sugar 4.5, Protein 18
DEEP-FRIED DANDELIONS
The edible flowers on these weeds are nutritional powerhouses, bursting with vitamin C, and they taste amazing when coated in this tempura-style batter and fried. Serve as an appetizer or a crunchy topper for your favorite spring salad.
Provided by Leslie Kelly
Categories Appetizers and Snacks
Time 18m
Yield 6
Number Of Ingredients 7
Steps:
- Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower.
- Mix flour, curry powder, and salt together in a bowl or measuring cup. Beat egg in a bowl; stir in flour mixture until smooth. Add beer to mixture until batter is similar to runny pancake batter. Add more beer if batter is too thick.
- Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat the oil until it begins to shimmer.
- Dip dandelion flowers in the batter and gently drop in the hot oil, working in batches. Fry flowers until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or on a wire rack; serve warm.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 17.8 g, Cholesterol 31 mg, Fat 8.5 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 214.5 mg, Sugar 0.2 g
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