3 hours ago
Thursday, May 2, 2013
No, I don't want any yellow dandelions growing on my front lawn, thank you, but I will happily eat their spikey bitter greens.
My girlfriend's grandmother makes her daughter pull over on the side of the road so she can pick these yummy spring greens.
In this case, I paid for a bunch of organic dandelion greens.
Not really sure what to do with them, since I enjoy my arugula everyday, so I treated them just like chard or kale, and made a frittata for dinner.
1 bunch of dandelion greens, washed and chopped
1 large onion, sliced
1 shallot, sliced
salt & pepper
1 cup of lowfat cottage cheese (I like Breakstone 2%)
1/2 cup of freshly grated Parmigiano Reggiano cheese
a pinch of grated nutmeg
1/4 cup of fresh breadcrumbs
Butter a 9" deep dish pie tin and dust the dish w/ the fresh breadcrumbs, shaking out the excess.
Saute the onion and shallot in olive oil for a few minutes, then add the greens.
Cook the greens w/ the onion, until they are wilted, about 2 minutes. Season with salt & pepper.
Transfer to a large bowl, and let cool.
Beat the eggs and the cottage cheese and add to the cooled dandelion greens.
Add the grated Parmesan and nutmeg and mix together. Season w/ more salt & pepper if necessary.
Pour this mixture into the pie dish and bake for 40 minutes at 350F.
Let cool a few minutes and slice.
Best served warm or at room temperature.