- M. Dale Sep 28, 2005 10:29 PM
They have me stumped. I like bitter (b. rabe is a fav), but these guys take the cake. A quick sautee didn't do, so tried steaming first - still too bitter. Am I missing an obvious step or are the darn things just past their season? (I'm on the East Coast.)
Thanks for any help,
Well a 10-second parboil is an alternative, depending on your end use. While they are always somewhat bitter, ones I've had are suitable for salads 'as is'.
I've never had one as bitter as an endive, but if that is your batch, treat them similarly (crumbled goat cheese?).
They are still in season here in San Fran, but I think of them as a mid-spring offering.
re: Will Owen
I dunno, I see a lot of fresh young dandelions popping up in the fall, up here in N. England. Haven't tried eating them--I eat them in the spring when there's nothing else, and there's so much other stuff to eat in the fall. But I don't see why the unbloomed ones wouldn't be tasty.
re: Will Owen
Thanks all, for the recipes and tips! I'm now thinking that my beloved greenmarket guru may be trying to please too many folks. It appears likely that the critters are just out of time (and we greedy New Yorkers are simply trying to prolong a well-past season). Still, I may try another shot with the blanching just to be sure.
And btw, the anchovies sound grand.
Lucky you to have found them.
Here is the classic French recipe for the delicious Salade de Pissenlits (dandelion greens) The name is self explanatory, it is a diurectic!
This is classic Bistro food, found in every bistro in Paris.
For 4 a First Course
Préparation 20 min
Cooking time : 5 min
250 g pissenlits (dandelion greens)
250 g bacon get a piece 1/2 inch thick and cut into lardons
75 g parmesan
6 TBS olive oil
3 TBS good wine vinegar
Sauté the bacon until golden - 5 minutes.Drain on paper towels
Wash the greens , dry
Slice the parmesan in very thin slices...a vegeatable peeler is good for this.
In your salad bowl:
Make the vinaigrette
Add S&P liberally, to taste
Ass the pissenlits and mix well
Place on four plates
Sprinkle each salad with the bacon and the parmesan
Blanching is your friend. It helps a lot.
After they are blanched, they are wonderful in soup.
Of after they are blanched, we saute quickly often with a milder green like kale which I don't blanch.
I love dandelion greens! In fact, bitter greens R Us!
They are wonderful in lentil soup, with any kind of flavoring. I espec like Indian, Middle Eastern, or N. African spices. Years ago, Saveur had a great lentil soup from from Turkey or Egypt. Will check their site as well as the 400,000,000 back issues I have.
When I use them in soup, I don't bother to blanch...just chop them up and toss them in.
I get organic dand.grns at Berkeley Bowl, in Berkeley of all places! Never checked where they're from. My second favorite is mustard greens and then rape. Raw, cooked, I just love them.
I always drop the well washed and roughly chopped greens into salted boiling water. Bring the water back to a boil and cook for 2 minutes. Remove greens with a slotted spoon and set aside.
Cover the bottom of a large saute pan with good olive oil and lightly brown 1-2 cloves of sliced garlic. Discard the garlic. Cool down the oil and then add the greens. Add about 1 cup of water, salt and red pepper flakes (can be omitted) to taste and let cook until tender. Just before completely cooked, add 1 can of drained cannelini beans. Cook for 4-5 more minutes. The consistency should be a little on the soupy side so add a little more water if it dries out. Occasionally, the greens and/or the beans may need a little more cooking time so just cook a few more minutes as necessary. Correct seasoning. Serve with crusty bread.