Dandelion Greens
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons olive oil
- 2ounces ramps, cleaned, stalks cut into ½-inch pieces, leaves left whole
- 2tablespoons raisins
- 1tablespoon pine nuts
- 1quart dandelion greens rinsed at least three times in cold water, cut into 1-inch pieces
- 1tablespoon red wine vinegar
- Salt and pepper to taste
Nutritional analysis per serving (4 servings)
95 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 625 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat olive oil in a sauté pan. Add ramp stalks and sweat until tender, about 3 minutes. Add raisins and pine nuts.
- Step 2
When raisins are plump and pine nuts toasted, add dandelion greens and cook until wilted. Add ramp leaves and cook till limp.
- Step 3
Stir in vinegar and cook for 30 seconds. Season with salt and pepper. Serve with salmon.
Private Notes
Comments
Okay, my family is from the Ozarks, and skip the raisins. Prepare uncured bacon in the skillet first, remove it, then wilt the greens, scallions, pine nuts, garlic (yes), in the bacon fat. We use apple cider vinegar, but red wine might work. Add the crumbled bacon back in before serving. This same method works beautifully with almost any salad green. My hillbilly great-granny called spring lettuce prepared this way, "Kilt lettuce." Don't laugh. It's delicious. My mother called it wilted lettuce.
I was looking for a recipe for the ramps and dandelion greens that I had and was excited that I had all the ingredients on hand for this. Made it just as directed but cooked greens for longer because my dandelion greens were hardy and needed that. Very successful and will save for ramp foraging season next year.
Deb, you describe an entirely different dish.
I didn't follow the recipe exactly. I used walnuts instead of pine nuts because I didn't have any and I used mulled cider vinegar instead of red wine vinegar but I loved the combination of flavors and it was so easy! I am looking forward to trying the pine nuts and red wine vinegar.