Blanched Spring Greens
- Vegetable recipes
- Vegan
- Gluten free
- Lactose free
Curly endive, escarole and dandelion greens are wonderful slightly bitter spring vegetables often given short shrift in Canadian kitchens. Not only are they delicious but they are also particularly high in folic acid, calcium, potassium and vitamin A. Cultivated dandelion greens are long and straight and easy to clean, but don't overlook wild dandelion. Pick the greens from an unsprayed lawn or field before any buds open. They must be washed in several changes of cold water but are worth every bit of effort.
Ingredients
- 1 head curly endive or escarole or 1 bunch dandelion greens
- 2 tbsp (30 mL) extra-virgin olive oil
- Pinch salt
- 1 tsp (5 mL) lemon juice
Preparation
Cut leaves from base. In large pot of boiling salted water, boil greens until tender, about 4 minutes for curly endive, 6 for escarole or 7 for dandelion greens. Drain; chill under cold water and drain again. Press out excess water; chop coarsely.
Drizzle with oil; sprinkle with salt. Drizzle with lemon juice just before serving.
Makes 4 servings.
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