i owe a debt of
gratitude
to the great italian men
who i work with
talk with
philosophize with
we discuss
literally
everything
nothing seems off-limits
when lunch time finds us
gathered around the cutting table
sharing
talking
encouraging
this time
their wacky sewing machine operator
to eat those dandelion leaves
that are so
plentiful in her yard
stories unfold of
their mama
who
had the family pick leaves
from around the shop
to be added to soups
sautes
salads
for their cherished tender bitterness
much like cicoria
from her homeland
not found here in the states
dandelion greens
make a good substitute
washed thoroughly
with salted water
rinsed
and washed
again
and
again
just to be safe
left to air dry
then
rolled in a clean towel
and stored in the crisper
until ready to use
two days later
and still looking
just picked
i followed a recipe
at epicurios
for sauteing the greens
reducing the ingredients since
i didn't have the 3 pounds of leaves
called for
sounds like a lot
but
they reduce down
substantially
as any good green will do
olive oil
garlic
red pepper
sea salt
pepper
blanched the leaves
briefly
for about 3 minutes
drained well
then
tossed all in the frying pan
gave it a splash
of fresh lemon
(another tip i learned from the guys)
just before serving
took a taste
first impression
fabulous
then the after bite
of bitterness followed
taking me off guard
pretty strong
even though i used tender
young leaves
but saved the day with the main
dish
which paired perfectly
with the bitter leaf
Colin Byrne's Spicy Pasta
(google it...you'll want this one)
Who's Colin Byrne?
A character from a Susan Elizabeth Phillip's
novel
Ain't She Sweet
(because life's too short to read depressing books)
who enjoys his pasta with a kick
so do i
but
not quite as hot as he does
so i used only 1/4 teaspoon red pepper flakes
then topped with feta
and
kalamata olives
delizioso
alongside
sauteed dandelion greens
perfetto!
go ahead...
eat your greens!
:)
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