Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours, such as smoked bacon.
- 8 to 10 packed cups (2 to 2.5 L) trimmed dandelion greens (about 1 lb/450 g or 1 large bunch)
- 1/2 cup (125 mL) diced smoked bacon (about 3 oz/85 g)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 tsp (1 mL) pepper
- 1 lb (450 g) fresh fettuccine
- 1/3 cup (75 g) dry white wine
- 1 cup (250 mL) chicken stock
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) extra virgin olive oil
- Grated Parmesan cheese
1. Cut off and discard any tough stems from dandelion greens. In large pot of boiling water, cook greens until tender-crisp, 3 to 4 minutes. Drain; chill under cold water and drain. Chop.
2. In large skillet over medium heat, fry bacon until crisp. Add onion, garlic and pepper. Cook, stirring often, until onion is light golden, 5 to 6 minutes.
3. Meanwhile, in large pot of boiling water, cook fettuccine until al dente, 2 to 3 minutes. Reserving ½ cup/125 mL of the cooking liquid, drain and set aside.
4. Add wine to skillet; increase heat to high and cook, scraping up brown bits from bottom of pan, until wine is evaporated. Stir in stock, salt and dandelion greens; boil until greens are tender, 1 to 2 minutes.
5. Add fettuccine; cook, stirring, until heated through, adding reserved pasta cooking liquid to moisten as necessary. Remove from heat; toss with oil. Serve topped with Parmesan cheese.
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