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Creamy Dandelion with Leek

Creamy Dandelion with Leek
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Spring is the time to enjoy some wild greens, or, at least, to try them. But many wild field/backyard greens might have somewhat bitter taste. Thus they require special tricks (knowledge) to cook them, so the greens deliver pleasure and aversion. This fully applies to dandelions.

Good for your health but noticeably bitter in taste, this plant could lose its sharpness after boiling in water for several minutes.

To make my dandelion side dish more pleasurable I added some leek to it. The sweet leek balanced wonderfully with the strong notes of the dandelion.

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As an option, for an even more delicious and creamy bite, I splashed a bit of half-and-half into the dish.

If you like a combination of slightly bitter, creamy and sweet – this recipe is definitely for you. 

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Creamy Dandelion with Leek

 

4 servings (as a side dish)

Ingredients

  • 3-4 oz dandelion greens
  • 2 medium leeks, sliced (white and pale green parts only) and washed well
  • 2 garlic cloves, minced
  • 1 jalapeno pepper, diced or ¼ – ½  tsp hot pepper flakes
  • Salt
  • Ground black pepper (optional)
  • 1-2 tbsp olive oil
  • ¼ – 1/3 cup half-and-half or white wine

Option:

  • Add 2-3 cups cooked rice (any type: white, wild, brown or mixed)

 

 

Preparation

Wash the dandelion and cut into 1-inch pieces.

Bring salted water to a boil and cook the dandelions for 12-15 minutes. Drain.

In a deep pan heat the olive oil. Add the jalapeno and cook for 1-2 minutes.

Add the garlic and cook for 30 seconds.

Add the leeks, salt and black pepper and sauté for 10 minutes.

Add the drained dandelions and sauté for another 5 minutes. Add half-and-half, if using, and cook for 1-3 minutes.

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Cook with pleasure!

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