I am slightly stunned (but very happy) to announce my new monthly column in Pender’s Avid Magazine — I’m published!
My first Wild Food article appears in the May issue — in Island mailboxes today & also viewable online — please check it out and read the full story on the incredible, edible dandelion.
We’ve all got them in our yards — we may as well put them to good use.
Seriously tasty, and somewhat addicting. You may find yourself planting a row of dandelions — on purpose.
Sauteed Dandelion Bruschetta
Serves 2 as an appetizer or side
| Dandelion Greens, washed | 4 large handfuls |
| Olive Oil | 60 ml (4 T) |
| Garlic, minced | 1 clove |
| Chili Flakes | Pinch |
| Baguette Slices, toasted | 4 |
| Parmesan Cheese, grated | 30 ml (2 T) |
| Salt+Pepper | TT |
Ml=millilitres T=tablespoon TT=to taste
Bring a large sauce pan of salted water to a rolling boil. Drop in the dandelion greens, and blanch for 2 minutes. Use tongs to remove the greens from the water, and drop them into an ice water bath to stop the cooking. After 3-4 minutes, remove the greens to a clean towel and blot dry.
Heat the olive oil in a frying pan over med-high heat until shimmering. Add the greens, garlic and chilli flakes, and sauté until greens are warmed through, 2-3 minutes. Remove from the heat and season with salt & pepper.
Drizzle the baguette slices with the oil from the pan, then top with the greens. Sprinkle with Parmesan and serve.
(My pics show some thinly sliced Light Seedy Rye from Medicine Beach Market here on Pender. The dark bread soaked with the garlic/chili oil — I’m tellin’ ya…divine.)
I like this idea for bruschetta (or pesto). The plant indeed grows everywhere; the problem in my case is, that I am afraid a bit to pick it up in the city, which is dusty….
Magdalena — you definitely have to be choosy about where you forage for food in the city! How about a large urban park? — (away from where dogs gather!)
It looks very yummy, and it makes me realize how urban I’m am, I have never seen Dandelion before. *sigh*.
Dandelions are everywhere! Howard had a thought for the city dwellers out there — abandoned train tracks. There’s always dandelions coming up between the rails!
fabulous dandelions! Congrats on your monthly column. I’m sure you’re super excited!
Thanks Shree — I am really excited…and already planning June’s article!
My kids are going to get a kick out of this recipe – can’t wait to try it. And congrats on the publication!
Congrats on the publication! I love dandelion greens, this is a great recipe, thanks.
The vision of older ladies of Italian decent bent over in the fields, garters showing while picking dandelions is a childhood memory I will never forget. My grandmother used to prepare dandelions the same way. Of course hers were atop fresh home made crusty Italian bread.
Oh! How interesting…never had dandelion greens…must try soon. And congratulations on your publication, very exciting :-)
Can you believe that dandelions don’t grow wild in Houston? But, we are intentionally growing Italian Dandelion Greens in our vegetable garden, and they are delicious. Love your bruschetta recipe.
This looks great!!!Looking forward to trying this!