But not for me! I'm referring to the dandelion greens I got from the co-op last week, which I incorporated into a pasta sauce that I made with Becca and Emily on Saturday.
I do not like dandelion greens. As I imply in the title of this post, they're very bitter. Especially the large, fully-grown ones that we received at the co-op. And so on Saturday we stepped up to the task of cooking the greens in a way that would reduce their bitterness and make them delicious. I'm happy to say we succeeded.
To make the sauce, we started by sweating some diced yellow onion and minced garlic in olive oil. Then we added the washed and trimmed greens, torn into bite-size pieces. We added some vegetable stock, covered the pan, and let the greens cook down. Finally, we added some chopped fresh tomatoes, salt, and red pepper flakes. Served over whole-wheat penne and finished with a drizzle of olive oil and some parmesan:
Success! The resulting dish was nutty from the whole-wheat pasta and cheese, sweet from the tomatoes and onions, and pleasingly complex, with only a hint of bitterness. Now that's a plate of greens I can handle.