• Wilted Dandelion Greens

    Following up from yesterday’s Baked Cornflake Chicken in the new Dinner Series on TheLoDown, we have the recipe for Wilted Dandelion Greens.  I love to mix a nice green with any kind of chicken, and when the chicken is baked or fried, a wilted green goes really nicely.  I had never cooked dandelion greens before this dinner to be honest with you, but they were fresh at the farmer’s market and I’m all about experimentin’, so I picked up two bright and full packages.  A tip: always get more greens than you think you’ll need.  They shrink down so much when they’re cooked and everyone ends up disappointed!

    These greens turned out to be a hit!  The dandelion green is bitter by nature, so it needs the vinegar to balance the flavor out so don’t be shy when deglazing the pan with it.  You’ll end up with a bright, healthy, and delicious green you’ll make over and over again.  Another tip: cut off most of the stem and use leaves primarily in this dish.

    We also have the recipe for the other side I made for dinner: the most delicious Mashed Sweet Potatoes you’ve ever had.  Make these all together for a delicious, southern-inspired dinner.  Enjoy!

    MashedSweetPotatoes

    Mashed Sweet Potatoes


    Here’s the recipe for your new favorite greens dish!  Yum, yum, yum, yum, yum, yum.

    [ingredients title=”Ingredients”]

    • 2 large bunches of dandelion greens
    • Half a yellow onion, diced
    • Ghee or butter (to cook the onion in)
    • 2 tablespoons dijon mustard
    • 1/4 cup red wine vinegar
    • salt and pepper to taste

    [/ingredients]

    [directions title=”Directions”]

    1. In a large pan over medium heat, melt your ghee.  Add your onions and begin to cook.  After about 5 minutes, add your dijon mustard and stir into the onions.  Once the onions and mustard come together nicely, add the red wine vinegar to quickly reduce.
    2. Add the bunches of dandelion greens (wash them of course, and cut off most of the stems).  Fold over themselves into the onions and vinegar until the begin to wilt.  Season with salt and pepper.
    3. Let cook together for at least 5 minutes.  Taste. If the greens are still too bitter, add a bit more mustard and vinegar and gently boil for a bit longer.
    4. Once they’re delicious, immediately serve.

    [/directions]

     

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