This is rustic, country cooking at it’s best. This sautéed bitter greens vegetable dish topped with crispy garlicky crumbs is great with almost any entree. I love the contrast between the tender bitter greens, and the crunchy garlic flavored croutons.
Cultivated dandelion greens are now readily available in many grocery stores or Italian specialty stores. You can use any other greens as well in this manner, such as rappini, spinach, Swiss chard or broccoli rabe. Although the dandelion’s bitter flavor may be an acquired taste for some, it is very nutritious being high in vitamin A, vitamin C and iron as well as being low in calories, fat and cholesterol.
Deborah Mele 2011
Dandelion Greens With Garlicky Croutons
Rustic Italian country cooking at its best.
- 1 Large Bunch Dandelion Greens
- 1/4 Cup Olive Oil
- Salt & Pepper
- Dash Of Red Pepper Flakes
- 3 Cloves Garlic
- 2 Slices Stale Country Style Bread, Cut Into 1/2 Inch Cubes
- 3 Tablespoons Fresh Chopped Parsley
- In a heavy frying pan, heat 2 tablespoons of olive oil, one garlic clove cut into quarters, and the bread cubes.
- Cook the croutons, stirring often until they are lightly browned and crisp.
- Remove from the heat.
- Rinse the greens well, and remove any brown ends.
- Cut into 3 inch pieces.
- In a large, heavy saucepan or frying pan, add the greens still damp, the last 2 garlic cloves finely chopped, and the remaining oil.
- Saute for 5 to 7 minutes, or until the greens are soft and tender.
- Add salt and pepper, and red pepper until you have reached your desired level of heat.
- Place on a platter, and sprinkle the croutons on top.