Dandelion greens, like all greens, love fat. Their robust bitterness and peppery undertones are muted, to some degree, by the liquid smoothness of unrefined olive oil or – even better – the smokiness of a good quality bacon fat, free of added nitrates and nitrites and produced from hogs raised outdoors and under a vibrant sun. The strong flavor of the greens also pairs well with the sweet spice of toasted mustard seed.
In late spring and early summer, dandelions grow with unyielding fervor – and like all noxious weeds, they choke out the native wildflowers our community is known for: fireweed, glacier lily, wild iris, columbines and my favorite – the tiny magenta elephant heads. So, before they spread and go to seed in their round fluffy heads, we remove them by hand. I hate to let the weeds go to waste, though, as dandelion is perfectly edible and, like other deep-green leaf, is likewise intensely nutritive.Click Here to Continue Reading.
© Jenny for Nourished Kitchen, 2012. |
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