Wild Dandelion Greens With Shaved Fennel And Lemon Honey Vinaigrette Recipes

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VEGOLADAS: WILD GREENS



Vegoladas: Wild Greens image

Provided by Food Network

Categories     main-dish

Time 25m

Yield Yield: 4 to 6 servings

Number Of Ingredients 6

1 to 2 pounds vegoladas, fresh and well rinsed
1 tablespoon lard or oil
1/2 yellow onion, diced
2 dried hot red chile peppers, whole
2 to 3 cloves garlic, diced
1/4 cup canned or fresh tomato, chopped

Steps:

  • Place the vegoladas in a colander and then into a 6-quart stock pot. Add enough water to cover the greens. Boil the greens 15 to 20 minutes or until tender.
  • Remove the colander and drain. Let stand periodically pushing on greens with a paper towel to extract the water. Set aside.
  • Heat lard in a medium saucepan over medium heat. Saute onion and red peppers until onions are translucent. Add garlic and tomatoes. Saute for about 30 seconds and add the well drained vegoladas. Toss until vergoladas are hot and mixed well.

WILD DANDELION GREENS WITH SHAVED FENNEL AND LEMON-HONEY VINAIGRETTE



Wild Dandelion Greens with Shaved Fennel and Lemon-Honey Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon grated lemon zest plus 2 tablespoons lemon juice
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 heaping tablespoon honey
1/2 cup extra-virgin olive oil
4 ounces wild dandelion greens
1 small head fennel, thinly shaved
1 small red onion, halved and thinly sliced

Steps:

  • Whisk together the lemon zest and juice, vinegar and some salt and pepper in a small bowl until the salt dissolves. Whisk in the honey, then slowly whisk in the oil until emulsified.
  • Combine the dandelion greens, fennel and onion in a large bowl. Drizzle some of the dressing around the sides of the bowl and then gently push and toss the greens to coat. Season with some salt and pepper and toss again gently. Serve immediately.

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