Sauteed Dandelion Greens with Wanuts
Saw these beauties at the Weavers Way Co-op and I couldn’t resist. Brought ‘em home, trimmed the stems, gave ‘em a good washing (always wash your greens well), and then into a hot skillet sizzling with olive oil and butter. I always crowd the skillet when it comes to greens. They’re going to reduce a lot in volume.
After a few minutes, I added a generous handful of walnuts. I knew it was done when the greens where good and soft, but not mushy. You know, taste as you go along.
Man oh man! The walnuts contributed a crunchiness and a sweetness in contrast to the pleasant bitterness of the greens. And this stuff is good for you, too.
Same old moral — eating healthy and cooking with local ingredients isn’t hard. A few simple basics are better than a lot of recipes. On the other hand, this isn’t the only way to prepare dandelion greens. But then, you know how to use Google.
The walnuts were a nice touch.