“If you forage dandelion, it must be picked in the countryside during the spring, far from busy roads, and in fields without chemical treatment,” writes Susan Gravely in her new cookbook, Italy on a Plate. “Luckily, it is also available seasonally at some grocery stores and farmers markets.” She adds that any foraged or fresh greens will do—arugula, baby spinach, or turnip greens are especially delicious.
Pan-Fried Dandelion Greens with Bacon
This Italian “Tarassaco in Padella” combines two Southern favorites—pork and greens
photo: Food Seen
Pan-Fried Dandelion Greens with Bacon (Serves 6 to 8)
2 ¼ lb. dandelion, roots cleaned and outermost leaves removed
1 tbsp. salt, plus more to taste
2 tbsp. extra virgin olive oil
3 slices bacon, minced
3 cloves garlic, minced
1 tbsp. white wine vinegar
¼ tsp. black pepper
Trim the bottom ends of the dandelion.
Place 6 cups water and the salt in a medium pot over high heat and bring to a boil. Add the dandelion, lower the heat to medium-high, and cook for 8 to 10 minutes until the ribs are tender.
Drain in a colander and set aside. Then, use paper towels to squeeze out as much water as possible from the dandelion greens. Place on a cutting board and chop into bite-sized pieces.
Heat the oil in a large skillet over medium heat. Add the bacon and cook for 5 to 8 minutes until crisp. Add the minced garlic and cook for 1 minute, then reduce the heat to low. Add the dandelion and cook for 10 minutes, stirring constantly. Add the vinegar, pepper, and salt to taste, and serve immediately.
Recipe reprinted with permission from Italy on a Plate by Susan Gravely (Vietri Publishing, 2023).
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