I bought my husband a shockingly expensive birthday present this year. It was the kind where your finger hovers over the send button as you try to interpret the the waves of nausea rolling over you. Is this my body telling me to abort the mission and just buy a card, or is it just a symptom of an appropriately thoughtful consumer? I'm still trying to figure that one out. But he loves his gift, and it's too late to send it back now.
It was with this in mind that I decided to entertain his suggestion that we harvest the weeds from the yard for our dinner tonight. He's been on this kick for a while now and when he saw a story about eating dandelion greens on cincinnati.com, he just wouldn't let up. Sheesh! Fine. So, out he went to collect the dandelions and wild garlic mustard (a terrible invasive weed who's wickedness is matched only by the treacherous honeysuckle bush) which, regrettably, grows rampant around here. The pull was bountiful indeed.
Sauteed Garlic Mustard and Dandelion Greens
Ingredients:
dandelion greens
garlic mustard greens
(enough to fill your salad spinner or however much you think you'll eat-- remember-- they'll shrink like crazy when wilted in the skillet.)
1/2 tbs of chili paste
1 small shallot minced
olive oil for the pan
lemon
1 tbs sweet pickle juice (or a little vinegar mixed with sugar)
salt & pepper to taste
Directions:
Heat oil until it shimmers over med. high heat.
Add minced shallot and chili paste saute for a minute.
Add greens and saute for another minute.
Stick it on a plate, squeeze a little lemon juice over the top, a sprinkle of salt and pepper, and finally the sweetened vinegar. How does it taste? Intense. Bitter, spicy, really good for you. It might make you a bit psychic. It would make a terrific foil for something rich and creamy, too. And considering what my daughter's Easter basket will be setting us back, I'm sure we'll be having it again soon.
