Dandelion With Garlic And Olive Oil |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in The Silver Spoon cookbook; said to be the bible of Italian cookbooks. The book claims dandelion can help to purify the system, protect the liver and act as a tonic. It's pretty tasty too, not at all bitter and delicious with mashed potatoes and something with gravy! Read more !. Ingredients:
2 1/4 pounds dandelion (about two large bunches), leaves cut into strips and washed |
olive oil |
4 garlic cloves, smashed with the blunt end of a knife but left whole |
pinch of chili powder(optional) |
salt & pepper |
Directions:
1. Cook the dandelion in salted, boiling water for 15 minutes, then drain and squeeze out as much liquid as possible. Heat the oil in a skillet (enough to just, fully coat the bottom of the pan), add the whole, skinned garlic cloves and cook over low heat, stirring frequently, until golden brown, then remove and discard. Add the dandelion strips to the skillet, increase the heat and cook, stirring occasionally, for about 15 minutes. Season to taste with chili powder, if you like, or pepper.
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