Sunday, August 10, 2014


I bought a large sheaf of dandelion leaves recently. These weren't the yard weeds from my childhood -- they were very long and robust, with no blossoms or fluffy seed pods. I enjoyed the pungent, bitter leaves in a salad, but nobody else did. Better was this preparation sauteed in coconut oil with purple onions and mushrooms, and finished with a little grass-fed butter. This saute mellowed the bitterness of the greens without eliminating it. Delicious!

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