Wilted Dandelion Greens Food

WILTED GREENS WITH BACON

Steps:

• Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.

WILTED DANDELION GREENS SALAD

Steps:

• Wash dandelion greens thoroughly; drain and place in a large salad bowl. Chill. , Meanwhile, in a skillet, fry bacon until crisp. Remove and drain on paper towels. Discard all but 2 tablespoons of drippings. , For dressing, combine eggs, vinegar, sugar and enough water to make 1 cup. Beat well; pour into the skillet. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. Pour over greens and toss well. Sprinkle with chopped eggs and crumbles bacon; toss lightly. Serve immediately.

WILTED DANDELION GREENS WITH TOASTED MATZO CRUMBLES

Steps:

• Preheat oven to 400 degrees. Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.
• Place dandelion greens in a large bowl. Heat remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and pepper, and toss with matzo crumbles.

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.

WILTED DANDELION GREENS WITH SWEET ONION

Steps:

• Heat oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onion is golden and has caramelized, about 15 minutes. Add garlic; cook, stirring occasionally,2 minutes. Add vinegar; cook until vinegar is warm, about 1 minute.
• Add dandelion greens, and toss to combine. Cook until greens have just wilted, about 1 minute. Season with salt and pepper. Serve immediately.

WILTED GREENS OVER POTATOES

Steps:

• In a large saucepan, bring greens and 2 cups water to a boil. Reduce heat; cover and simmer for 4-8 minutes or until tender. Drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, discarding drippings. , In a small bowl, combine flour and sugar; stir in the milk, salt and remaining water until smooth. Pour into skillet and bring to a boil; cook and stir for 2 minutes or until thickened. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add the vinegar, greens and bacon; heat through. Serve over mashed potatoes.