Sautéed Spicy Dandelion Greens And Onions Food

SAUTéED SPICY DANDELION GREENS AND ONIONS

Steps:

• Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
• Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

SPICY SAUTEED DANDELION GREENS

Steps:

• Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

SAUTEED DANDELION GREENS

Steps:

• To a large pot of boiling water, add some salt and the dandelion greens. Cook until bright green, 2 to 3 minutes. Remove the greens with a spider and drop them in a bowl full of ice water to stop the cooking.
• Add the olive oil to a large saute pan over medium-high heat. Once hot, add the garlic and saute until fragrant, about 1 minute. Add the greens and toss until warmed through. Season with salt and pepper.

DANDELION GREENS WITH CRISPY ONIONS

Steps:

• Heat the olive oil in a 9- or 10-inch skillet over medium heat. Pat the onions dry between paper towels. Add the onions to the skillet and cook, stirring often, until golden, about 10 minutes. Using a slotted spoon, remove half of the onions from the skillet and set them aside to cool. Raise the heat and continue cooking the remaining onions until crisp and golden brown, about 5 minutes. Transfer the fried onions with a slotted spoon to paper toweling to drain.
• Blanch the dandelions in lightly salted boiling water until just tender, about 3 minutes. Drain, refresh under cold running water and squeeze out the excess water. Shred the dandelions and chop the reserved half-cooked onions. Heat the oil that remains in the skillet over medium heat. Add the dandelions, chopped onions and garlic and, stirring often, cook until mixture is thick and dandelions are soft to the bite (about 5 minutes). Stir in the lemon juice and season with salt to taste. Serve warm, sprinkled with the crisp onions and surrounded with lemon wedges.

SAUTEED DANDELIONS

Steps:

• Cut stems and soak greens in sink full of water. Agiate, drain and repeat to make sure all sand is removed. Chop roughly.
• Place in salted boiling water and blanch for 4-5 minutes.
• Meanwhile, add oil in fry pan on medium heat add garlic and onion and red pepper flakes and heat till onions are soft and garlic fragrant.
• Add blanched stems to oil and toss. Saute until tender, 10 minutes or so.