Best Who Knew Stir Fried Dandelion Greens Pancetta Recipes

BITTER GREENS WITH SAUTéED CORN & SHALLOTS

Bitter Greens with Sautéed Corn & Shallots image

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to-and slightly softening-acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

Provided by Chris Morocco

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
2 chopped shallots
Salt and pepper
4 cups fresh corn kernels
3 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon olive oil
1 bunch dandelion greens or arugula (about 8 cups)
2 chopped Medjool dates
Shaved Parmesan
Pinch of chopped fresh chives

Steps:

Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.

DANDELION GREENS WITH A KICK

Dandelion Greens with a Kick image

Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.

Provided by TTV78

Categories Side Dish Vegetables Greens

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
½ onion, thinly sliced
¼ teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese

Steps:

Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
Sprinkle greens with Parmesan cheese to serve.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.4 g, Cholesterol 8.5 mg, Fat 10.8 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 1330.4 mg, Sugar 1.4 g

FETTUCCINE W/ DANDELION GREENS, SUN-DRIED TOMATOES & PANCETT

Fettuccine W/ Dandelion Greens, Sun-Dried Tomatoes & Pancett image

The perfect combination of sweet, bitter, salty, and spicy! You can substitute any greens you like; just adjust the cooking time on them accordingly (a quick blanch for spinach or chard, whereas longer for kale, etc.)

Provided by lecole54

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch dandelion greens, About 2 Cups Cooked
3 tablespoons olive oil
6 large sun-dried tomatoes, Diced
1/4 cup pancetta, Diced
3 large garlic cloves, Peeled & Minced
2 red hot peppers, Minced (can substitute red pepper flakes)
salt & pepper, to taste
1 lb pasta
pecorino cheese or parmesan cheese, grated for serving

Steps:

1. Trim the greens, and coarsely chop.
2. Bring a pasta pot of salted water to a boil, drop the greens in, and cook until tender.
3. Use a slotted spoon to remove the greens from the water and drain well.
4. In a small saucepan, heat the olive oil, and add the pancetta, and cook until the pancetta is cooked and light brown.
5. Add the garlic and cook until fragrant, then add the sun-dried tomatoes, and hot peppers, and cook over very low heat.
6. Season with salt and pepper to taste.
7. Bring the pasta water to a boil again, and cook the pasta until it is "al dente".
8. Reserve a small cup of the pasta water, then drain well.
9. Return the pasta to the pot, and add the greens and sun-dried tomato mixture, tossing well to mix.
10. Add a little of the pasta water to moisten and toss well.
11. Serve in individual bowls and pass the grated Pecorino or Parmesan cheese at the table.

Nutrition Facts : Calories 533.2, Fat 12.1, SaturatedFat 1.7, Sodium 72.4, Carbohydrate 89.7, Fiber 4.4, Sugar 5.4, Protein 15.9

WHO KNEW STIR-FRIED DANDELION GREENS & PANCETTA

Who Knew Stir-Fried Dandelion Greens & Pancetta image

If you are looking for another delicious healthy green to add to your recipe box, STOP!!! Look no further. These dandelion greens are simply dandy! With the added yumminess of the pancetta, this veggie will soon give collard greens, turnip greens, mustard greens, kale and spinach a run for their money. I hope that you enjoy! Cooking with Passion, sw:)

Provided by Sherri Williams @logansw

Categories Vegetables

Number Of Ingredients 7

Ingredients

1 large bunch of dandelion leaves
6-8 slice(s) pancetta
2-3 - garlic cloves, minced
1-2 teaspoon(s) crushed red pepper
1 teaspoon(s) sea salt (or to taste)
1 teaspoon(s) sugar (optional)
1-2 tablespoon(s) extra virgin olive oil

Steps:

wash and clean your dandelions
add olive oil to a large heated skillet. add pancetta. fry until crispy. remove and set aside
add crushed red pepper and garlic to skillet. stir fry for about a minute. add dandelions salt and sugar. stir-fry until the greens began to wilt. plate up your greens and crumble the pancetta on top. SERVE!