Italy: I verdi Con Croutons di Aglio--Greens With Garlic Croutons

[Guest guest]

Dandelion greens are fresh here right now, I made this for dinner last night, as

a side for spaghetti dinner. Wonderful flavor. Enjoy!

 

Italy: I verdi Con Croutons di Aglio--Greens With Garlic Croutons

 

1 large bunch dandelion greens

1/4 cup olive oil

salt and pepper

1/4 teaspoon red pepper flakes

3 cloves garlic

2 slices stale country bread, cut into cubes

3 tablespoons, fresh parsley, chopped

 

Place the bread cubes, two garlic cloves, salt and pepper in a food processor.

Pulse until the bread is in tiny pea size pieces or smaller. Add the 3

tablespoons of the oil and pulse briefly to mix. In a heavy frying pan, cook the

bread mixture, stirring often until they are lightly browned and crisp. Remove

from the heat. Rinse the greens well, and remove any brown ends. Cut into 3 inch

pieces. In a large, heavy saucepan or frying pan, add the greens still wet with

the water they were rinsed in, the last garlic clove finely chopped, and the

remaining oil. Saute for 5 to 7 minutes, or until the greens are soft and

tender. Add salt and pepper, and red pepper until you have reached your desired

level of heat. Place on a platter, and crumble the crumbs on top.

 

 

 

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