Sautéed Dandelion Bruschetta


4 large handfuls dandelion greens, washed
4 tablespoons olive oil
1 clove garlic, minced
Pinch chili flakes
4 seeded rye bread (or baguette) slices, toasted
2 tablespoons Parmesan cheese, grated
Salt and pepper to taste


Prepare ice bath in sink or large bowl.

Bring a large sauce pan of salted water to a rolling boil. Drop in the dandelion greens, and blanch for 2 minutes. Using colander, drain greens immediately submerse them into an ice water bath to stop the cooking. When greens are completely chilled (about 4 minutes), remove the greens from ice bath to a clean towel and blot dry.

Heat the olive oil in a sauté pan over medium-high heat until shimmering. Add the greens, garlic and chilli flakes, and sauté until greens are warmed through, 2-3 minutes. Remove from the heat and season with saltand pepper.

Drizzle the toasted bread with the oil from the pan, then top with the greens. Sprinkle with Parmesan and serve.

YIELD: Serves 2

SOURCE: Island Vittles

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