DANDELION TART
This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
Provided by Martha Rose Shulman
Categories breakfast, brunch, appetizer, main course, side dish
Time 1h30m
Yield Serves six
Number Of Ingredients 11
Steps:
- Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.
- Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.
- Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 281 milligrams, Sugar 3 grams, TransFat 0 grams
DANDELION GREENS WITH A KICK
Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.
Provided by TTV78
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
- Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
- Sprinkle greens with Parmesan cheese to serve.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.4 g, Cholesterol 8.5 mg, Fat 10.8 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 1330.4 mg, Sugar 1.4 g
DANDELION PIE
Make and share this Dandelion Pie recipe from Food.com.
Provided by neal27
Categories Cheese
Time 45m
Yield 1 pie, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Clean Dandelions under running water and cut at base to free leaves. Boil for 30 minutes or until tender, drain and cool with cold water. Squeeze out all the water.
- In a medium bowl mix eggs, salt, pepper, 1/2 of Parmesan cheese and 1/2 of garlic powder.
- Using a 10" non stick frying pan, put in olive oil, place Dandelions in pan and spread out to cover the entire bottom. Using a salt shaker, salt Dandelions lightly, sprinkle 1/2 of leftover cheese and garlic powder on top of Dandelions. Turn on stove to med-high and fry for 1-2 minute Now the tricky part. For safety, put on a oven mitt, Take a dinner plate and place on top of dandelions, remove from stove and flip over the Dandelions onto plate and re-install into frying pan.
- Take mixture and pore on Dandelions starting at the edges and working your way to the center. The "pie" won't be completely covered, that's OK. Let cook for 2-4 minutes, Flip the "pie" over again and top with the remaining ingredients.
- Cut with pizza cutter and serve hot.
Nutrition Facts : Calories 484.4, Fat 42.7, SaturatedFat 11.8, Cholesterol 244.5, Sodium 1807.6, Carbohydrate 4.3, Fiber 0.4, Sugar 1.4, Protein 21.2
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