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Dandelion Greens

Dandelion Greens is a traditional British recipe for a classic vegetarian dish of a stew of dandelion greens, onions, garlic and chilli finished with grated Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Dandelion Greens.

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

4

Rating:

Tags : Wild FoodChilli RecipesVegetarian RecipesVegetable RecipesBritish Recipes

An excellent recipe for the wild forager. This stew makes the most of wild dandelion leaves. It's best cooked in early Spring though when the dandelion leaves are young and not as bitter (they get more bitter as they age). I've used a celery stick in this recipe, but you could substitute a couple of pieces of alexanders stems if you like.

Ingredients:

500g young freshly-picked dandelion leaves
100g chopped onions
1 small celery stick, sliced
1 garlic clove, minced
1 whole dried chilli (eg piri-piri), crushed
60ml cooking oil
salt and black pepper
Parmesan cheese, to garnish (optional)

Method:

Discard any roots or tough stems from the dandelion leaves then chop into 5cm pieces. Place in a large pan with a small amount of lightly-salted water and cook until tender (about 10 minutes).

Meanwhile, fry the onion, celery, garlic and chilli in the oil. Drain the greens, add to the onion mixture and stir-fry. Season with salt and pepper and tip onto a serving plate. Garnish with grated cheese and serve.