Dandelion Greens With Pomegranate Molasses Recipes

Steps:

• In a small bowl, whisk together molasses, 2 teaspoons water, and oil until smooth. Season with 1/4 teaspoon salt and a pinch of pepper.
• Toss dressing with dandelion greens and pomegranate seeds in a large bowl. Divide evenly among 4 serving bowls; top with almonds and cheese.

Steps:

• Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
• Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
• Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
• Sprinkle greens with Parmesan cheese to serve.

Steps:

• Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

Steps:

• To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
• Toss salad ingredients together and dress with the vinaigrette.

Steps:

• Wash the pomegranates. Roll them around until they soften, then break up the pomegranates under water to keep juice from spurting. Give a good bang with the back of the knife to loosen the seeds of each section.
• To squeeze out the juice: Wrap a handful of seeds in cheesecloth, then use your hands to squeeze into a bowl to obtain the rich, shiny liquid. Repeat wit the remaining seeds. (Do not use a juicer. Pomegranate juice stains are difficult to remove, and the bitter, tannic white part of the fruit gets mixed in and mars the flavor).
• Place pomegranate juice, sugar and lemon juice in an enameled saucepan and slowly reduce by boiling to 2 cups. Cool, bottle, and keep refrigerated.

Steps:

• Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.
• Melt 2 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)
• Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.
• Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.