Last week, I got some dandelion greens from our CSA subscription. We used them in two meals.
This late supper was tasty. The greens cooked down and awful lot, though. I followed one of our favorite recipes (Kale with Raisins and Pinenuts) and swapped in the dandelion greens and chopped walnuts.
The bread was a multi-grain loaf courtesy of my freezer. I toasted some slices and topped them with olive oil and some incredible goat cheese from Capra Gia.
The whitish root ends of dandelion greens are supposed to be really good for you, too. So when preparing the greens, I diced them for a lo mein lunch the next day.
I don’t have any pictures of this, but I made up a recipe for green tomatoes that doesn’t involve frying.
- Start some grits sort of like risotto: Brown some garlic and onions in olive oil and then add the grits and stir around a little. Then add a little white wine. After a minute, add enough water or chicken stock to cook the grits and a little salt.
- Chop up a few green tomatoes and sauté them with garlic, olive oil, and white wine.
- Mix the two together and simmer until the grits are done.
- Turn into a baking dish, top with grated Parmesan, and broil until the cheese is all melty.
It looks like broccoli-cheese casserole. It tastes so much better. The green tomato taste comes through, and the Parmesan and grits makes it super-savory.
Bring me more green tomatoes!