Wilted Dandelion Greens Recipes

Steps:

• Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.

Steps:

• Preheat oven to 400 degrees. Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.
• Place dandelion greens in a large bowl. Heat remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and pepper, and toss with matzo crumbles.

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

Steps:

• Wash dandelion greens thoroughly; drain and place in a large salad bowl. Chill. , Meanwhile, in a skillet, fry bacon until crisp. Remove and drain on paper towels. Discard all but 2 tablespoons of drippings. , For dressing, combine eggs, vinegar, sugar and enough water to make 1 cup. Beat well; pour into the skillet. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. Pour over greens and toss well. Sprinkle with chopped eggs and crumbles bacon; toss lightly. Serve immediately.

Steps:

• In a large saucepan, bring greens and 2 cups water to a boil. Reduce heat; cover and simmer for 4-8 minutes or until tender. Drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, discarding drippings. , In a small bowl, combine flour and sugar; stir in the milk, salt and remaining water until smooth. Pour into skillet and bring to a boil; cook and stir for 2 minutes or until thickened. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add the vinegar, greens and bacon; heat through. Serve over mashed potatoes.

Steps:

• Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
• Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
• Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
• Cover and cook the greens for about 3 minutes, until just hot and wilted.
• Transfer to a warm vegetable dish and crumble bacon all over the top.

Steps:

• Heat oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onion is golden and has caramelized, about 15 minutes. Add garlic; cook, stirring occasionally,2 minutes. Add vinegar; cook until vinegar is warm, about 1 minute.
• Add dandelion greens, and toss to combine. Cook until greens have just wilted, about 1 minute. Season with salt and pepper. Serve immediately.