It is probably just as well that Dandelion Greens are edible, because they fill the yard whether we want them around or not. Their bitter notes make them a perfect pairing for pasta, or anything with a neutral flavor of sorts. Last year, I had combined them with pasta in this dish however today I have meshed them with nutritionally sound chickpeas.
With the new book almost, just about here, I need to get used to culling together meals for all of us that are balanced and possibly one dish. Yes, if you are a reader of this column, I am thrilled to tell you that a portable version is in print, check it out on Amazon. Now, while most of the recipes are different, the approach is very similar to this column in that there is a strong push on local and seasonal ingredients of course with an Indian accent.
While this recipe is a little ahead of its time, and might just be a little more of a summer recipe, but believe it or not next week actually brings summer right to our door at least according to the calendar.
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 1 cup (about 6 oz) finely chopped dandelion green
- 2 cloves of garlic, minced
- 2 cups of grape tomatoes halved
- 1 cup of chickpeas
- 1/3 cup crumbled feta cheese
- 1 lemon, halved and seeded
- Addition salt to taste
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon fresh mint
- Heat the olive oil and add in the red onion and sauté for about 6 minutes until the onion is wilted and is beginning to turn gently golden.
- Add in the dandelion greens and stir well. Add in the garlic and stir and continue cooking until the greens are wilted.
- Stir in the grape tomatoes and cook until well coated. Turn off the heat and let the mixture rest until room temperature.
- Stir in the chickpeas and feta cheese and mix well. Squeeze in the lemon juice and mix well. Add in the salt if using and the red pepper flakes.
- Garnish with the mint and serve.