Braised Dandelion Greens
Nipped from a book called "Eat Like A Wild Man," edited by Rebeccca Gray. The recipe originally appeared in Sports Afield in April of 1987 and was from J.A. Pollard. I've rewritten it a little bit to make it more readable -- b.
Place freshly washed greens in a large kettle and cover. The amount of moisture left from washing should be enough to cook them, but check periodically, so they don't burn. Braise them for 20 to 40 minutes, depending on their age, turning them with a fork. They must be al dente to be good. When they're done, turn them out onto a cutting board, cut them into wedges and place on a platter. Dress them with any vinaigrette (J.A. recommends freshly squeezed lemon juice, virgin olive oil, sea salt, freshly ground black pepper and any herb you fancy, which sounds pretty good to me). Or serve them with a natural soy sauce and lemon juice.
French Dandelion Salad
You can also make a delicious salad with young tender dandelion greens. Dress them in a lemony vinaigrette and top with fresh in-season herbs, a poached egg, and black olives.
Pig Weed Dreams
I woke up today after dreaming about picking pig weed, also known -- more romantically -- as Lamb's Quarters. It grows wild all over Wisconsin.
This is how I cooked it in my dream, which is to say, this is how I always cook pig weed. When I cook it. Mostly I just nip bits of it while I'm weeding it out of my gardens.
Mince a bit of last fall's Russian Rose garlic that overwintered so well in the pantry. Clean and shake the excess water off a bagful of freshly picked Lamb's Quarters. Heat a bit of olive oil or butter in a skillet and add the greens, stirring and turning them over until they wilt and take on a sheen from the oil. Add the garlic and cook, stirring and turning, just a minute or two more. Just long enough to make the garlic fragrant. Shake a dash of rice wine vinegar over it and serve.
Nipped from a book called "Eat Like A Wild Man," edited by Rebeccca Gray. The recipe originally appeared in Sports Afield in April of 1987 and was from J.A. Pollard. I've rewritten it a little bit to make it more readable -- b.
Place freshly washed greens in a large kettle and cover. The amount of moisture left from washing should be enough to cook them, but check periodically, so they don't burn. Braise them for 20 to 40 minutes, depending on their age, turning them with a fork. They must be al dente to be good. When they're done, turn them out onto a cutting board, cut them into wedges and place on a platter. Dress them with any vinaigrette (J.A. recommends freshly squeezed lemon juice, virgin olive oil, sea salt, freshly ground black pepper and any herb you fancy, which sounds pretty good to me). Or serve them with a natural soy sauce and lemon juice.
French Dandelion Salad
You can also make a delicious salad with young tender dandelion greens. Dress them in a lemony vinaigrette and top with fresh in-season herbs, a poached egg, and black olives.
Pig Weed Dreams
I woke up today after dreaming about picking pig weed, also known -- more romantically -- as Lamb's Quarters. It grows wild all over Wisconsin.
This is how I cooked it in my dream, which is to say, this is how I always cook pig weed. When I cook it. Mostly I just nip bits of it while I'm weeding it out of my gardens.
Mince a bit of last fall's Russian Rose garlic that overwintered so well in the pantry. Clean and shake the excess water off a bagful of freshly picked Lamb's Quarters. Heat a bit of olive oil or butter in a skillet and add the greens, stirring and turning them over until they wilt and take on a sheen from the oil. Add the garlic and cook, stirring and turning, just a minute or two more. Just long enough to make the garlic fragrant. Shake a dash of rice wine vinegar over it and serve.
0 Comments:
Post a Comment
<< Home