Dandelion Pasta Recipes
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
FRIED DANDELIONS (APPALACHIAN STYLE)
This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution...to avoid a bitter taste, make sure the dandelion flowers you're picking have not been sprayed by dogs or pesticides.
Provided by Micah Funk
Categories Side Dish Vegetables
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
- Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 27.2 g, Cholesterol 123.5 mg, Fat 14.5 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 8.2 g, Sodium 821.1 mg, Sugar 0.4 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
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