Dandelion Recipes

from Jennifer Spaide, MS
Nutritionist,
Writer, Chef
www.thegreenchiclife.com

Dandelion Greens &
Cannellini Bean Soup

Serves 4-6

2 oz pancetta, diced
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 15 oz can cannellini beans, drained
1 15 oz can diced tomatoes
1 32 oz box chicken broth
8 cups dandelion greens, washed and chopped (about 7 oz by weight)
½ cup parsley, chopped
Salt and pepper to taste

Sauté the pancetta in a tablespoon of olive oil until golden. Add in onion and sauté 2-3 minutes, until tender. Add in garlic and tomato paste, mixing well, and sauté another 2 minutes stirring frequently. Add in the rest of the ingredients and simmer for about 20 minutes. Season with salt and pepper to taste.

Dandelion Greens Salad w/ Warm Orange Vinaigrette
For salad
(Serves 4-6)
4 cups dandelion greens, washed
½ cup chopped walnuts or pecans
½ cup dried cranberries
4 tbsp Warm Orange Vinaigrette

In a salad bowl, put the dandelion greens, nuts and cranberries. Toss gently with the warm vinaigrette and serve immediately.

For Warm Orange Vinaigrette
(Makes about 1 cup)
1 cup orange juice
Zest from 1 orange
1 tbsp Dijon mustard
3 tbsp apple cider vinegar
1/3 cup canola oil
Salt and pepper to taste

In a small sauce pot, combine orange juice and zest. Simmer gently until reduced to ¼ cup. Gently whisk in the remaining ingredients, blending well.

Penne w/ Sausage & Dandelion Greens

Serves 4-6

1 lb sausage, casing removed
3 cloves garlic, minced
8 cups dandelion greens, chopped (about 7 oz by weight)
½ lb penne pasta
¼ cup parmesan cheese

Cook penne pasta according to package and set aside, reserving about 1/3 cup of the pasta water. Add a couple of tablespoons of olive oil to a sauté pan and sauté the sausage until browned and cooked through, about 5 minutes. Add in garlic, greens, and pasta water and sauté until the garlic is tender and greens are wilted. Toss in the penne, and parmesan, combining well. Season with salt and pepper to taste.