BACON DRIPPING DANDELIONS WITH ROASTED CHICKEN POMEGRANATE & ASIAGO RECIPE - (4.7/5)

Bacon Dripping Dandelions with Roasted Chicken Pomegranate & Asiago Recipe - (4.7/5) image

Provided by AllysKitchen

Number Of Ingredients 15

1 store-bought deli rotisserie whole chicken
7 cups dandelion greens, washed well and chopped up (You can substitute another green like watercress, arugula, spinach, etc.)
1/4 cup bacon drippings
1/4 cup chicken broth (water will also work)
1 teaspoon sea salt
1 teaspoon ground pepper
1/2 teaspoon red chili flakes
2 tablespoons honey
1/2 lemon (juice and zest)
3-4 slices of ciabatta bread
2 tablespoons butter
1/2 cup feta, crumbled
1/2 cup asiago cheese, grated
1 cup fresh pomegranate seeds
1/4 cup extra virgin olive oil

Steps:

Preparing the Greens: In a large heavy skillet, melt the bacon drippings on medium high. Add the dandelion greens and toss with tongs. Add the chicken broth, salt, pepper, chili flakes, honey and blend well. Cover and let the greens cook on medium high about 15-20 minutes. Reduce heat to medium low and cook another 30 minutes (adding tads of water/chicken broth as needed to keep it from burning). Add lemon juice and zest and blend. Serve or let them steep covered on simmering heat to tenderize more. Preparing Balance of the Dish: Butter both sides of the ciabatta bread slices and on medium high heat, grill in a cast iron skillet to golden brown. Carve slices of chicken from the roasted chicken. On a dinner plate, put a slice of the the grilled bread, top with some of the crumbled feta, then some dandelion greens, then slices of chicken, asiago cheese, pomegranate seeds and a drizzle of olive oil.