Fried dandelions
Only young dandelions are suitable for this dish; older plants tend to taste too bitter.
Ingredients
500 g of young dandelions
120g bacon
1 clove of garlic
200 ml vegetable stock
Preparation
Wash and clean the dandelion well, then dry the individual leaves with kitchen paper and, if necessary, remove the stalk from the leaves.
Dice the bacon and heat in a large skillet until the bacon begins to ooze.
Chop the garlic clove into small pieces and fry briefly in the bacon.
Add the dandelion leaves to the pan and fry for one to two minutes.
Pour in the vegetable stock and simmer for another five minutes.
Serve the fried dandelion as a side dish to meat dishes.
If you don't have fresh dandelions to hand, you can also use spinach or chard leaves.
[Translated from here.]
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