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Vegan

Hearty Sauteed Dandelion Greens
Ingredients
Fresh dandelion greens have a peppery bite similar to arugula or mustard greens. Sauteing them mellows that flavor beautifully.
4 medium unpeeled yellow potatoes, cut into eighths
3 Tbsp. olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. ground black pepper
1 lb. fresh dandelion greens, cut into 5" pieces
Splash of white wine
2 Tbsp. white balsamic vinegar, plus more to taste
1/4 tsp. crushed red pepper
Crusty bread, to serve
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Hearty Sauteed Dandelion Greens

Hearty Sauteed Dandelion Greens

Hearty Sauteed Dandelion Greens
Two Stars Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:20 minutes
  • Cook Time:35 minutes
directions
To a large pot, add potatoes and fill with enough water to cover by 1". Bring to a boil and reduce to a simmer. Cook potatoes 15 minutes, until fork-tender. Drain and set aside.
In a nonstick skillet, heat oil on medium. Add onion and saute 5 to 6 minutes, until translucent. Add garlic, salt and pepper. Saute another 1 to 2 minutes.
In batches, add dandelion greens and saute 4 to 5 minutes, turning to wilt. Push greens to one side of pan and add cooked potatoes, flattening with back of wooden spoon, letting them brown and crisp up, about 4 minutes. Flip potatoes over and combine with greens mixture.
Remove skillet from heat. Add wine, vinegar and crushed red pepper. Gently fold into potato-greens mixture. Add more vinegar and season with salt and pepper, to taste. Serve with crusty bread.
Tip: If you can't find dandelion greens, use arugula as an alternative. Arugula closely mimics the bitter flavor of dandelion greens with its peppery bite.
Source: Hannaford fresh Magazine, March April 2024
 
 
 
 
 
 
 
 
 
 
 
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