1 bunch Dandelion leaves
4 strips bacon (optional)
3-4 cloves garlic, crushed
Salt, pepper, red pepper
Water
1. Cut bottom of stems and rinse greens thoroughly. Use a medium to large size pot for this recipe.
2. Dice approximately 4 strips of bacon and cook until beginning to brown. Drain grease from pot. Add 3-4 crushed garlic cloves and sautée until fragrant. If not using bacon, simply sautée crushed garlic cloves in extra virgin olive oil until fragrant.
3. Add greens to pot. Season with salt, pepper and red pepper.
4. Add approximately 4 cups of water, enough so that when the greens wilt they will be just submerged. Bring water to boil and reduce heat to low. Braise greens until tender, about 30 minutes.
4. Serve in bowls with broth alongside steak and other meats. The dandelion broth is highly nutritious and can be drunk as a soothing end to the meal or used as a stock when making soup.
2. Dice approximately 4 strips of bacon and cook until beginning to brown. Drain grease from pot. Add 3-4 crushed garlic cloves and sautée until fragrant. If not using bacon, simply sautée crushed garlic cloves in extra virgin olive oil until fragrant.
3. Add greens to pot. Season with salt, pepper and red pepper.
4. Add approximately 4 cups of water, enough so that when the greens wilt they will be just submerged. Bring water to boil and reduce heat to low. Braise greens until tender, about 30 minutes.
4. Serve in bowls with broth alongside steak and other meats. The dandelion broth is highly nutritious and can be drunk as a soothing end to the meal or used as a stock when making soup.
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