IN LIKE A LION and out like a lamb? Not likely.
The upside is a long season for early spring greens. Dandelions poking through the pavers of my back terrace are just right for the plucking: big rosettes of leaves without buds (yet).
I braised a handful of the dandelion greens in white wine (1/4 cup) and chicken stock (1/2 cup) with some chopped garlic for 15 minutes or so.
Braising is an excellent and approachable way to start trying common edible weeds. If you like braised kale, you’ll feel the same way about dandelions. Use as a side dish or as part of a composed meal, such as this fillet of halibut over braised dandelions and cannelllini beans.
What an elegant presentation!
And no kidding? Those greens were the kind poking up from your pavers? I pluck those and throw them away. Didn’t realize they are edible.
We got lots of snow up my way, not just icy rain. But I actually loved it.
That is a seriously fabulous looking fish.
A rather delicious looking combination I have to say! Perfect for these remarkably crap Seattle days.
The little beurre blanc over the top makes it for me.
Always good to hear that Mutual (my favorite Seattle fishmonger) is being responsible, and a great lesson in always talking to those who sell you food.
I really should be pulling the dandelions out of the backyard.
Damn Fin, if this is the way you cook for lunch, when do you eat your dinner leftovers? – I’d hate to think you’re one of those “perfect” cooks who never have leftovers! You risk getting kicked out of the club, you know!
I was browsing for a halibut recipe on Taste Spotting and I must say, Wow this looks pretty incredible! I’ve never made dandelion greens. I’ll have to give it a shot.