Wilted Dandelion Greens With Toasted Matzo Crumbles Recipes

WILTED DANDELION GREENS

Steps:

• Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
• Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
• Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
• Cover and cook the greens for about 3 minutes, until just hot and wilted.
• Transfer to a warm vegetable dish and crumble bacon all over the top.

SAUTEED COLLARD GREENS WITH GARLIC

Steps:

• Heat oil in a large saute pan over medium heat. Cook garlic, stirring often, until golden, about 3 minutes. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collardgreens and 1 teaspoon salt.
• Reduce heat to medium-low. Add water, and steam,covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.

LATE-SUMMER CHOPPED SALAD WITH COTTAGE CHEESE

Steps:

• Combine rice-wine vinegar, oil, and salt. Toss with cucumber, fennel, and apple. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds.

DANDELION GREENS

Steps:

• Heat olive oil in a sauté pan. Add ramp stalks and sweat until tender, about 3 minutes. Add raisins and pine nuts.
• When raisins are plump and pine nuts toasted, add dandelion greens and cook until wilted. Add ramp leaves and cook till limp.
• Stir in vinegar and cook for 30 seconds. Season with salt and pepper. Serve with salmon.