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Dandelion Green Bruschetta

Pender Island Life, Recipes

dandelion-green-bruschetta

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.

dandelion-

dandelion-green-ice-bath

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.)

dandelion-greens-on-rye