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

[Guest guest]

A dandelion pal. I love them too. I have a few

recipes in the greens folder. They are a favorite

green of mine. I will be sure to put this recipe on

the top of my make soon pile.

Donna

 

--- jack foxx <canadabuyer72 wrote:

 

> 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.

>

>

>

> How low will we go? Check out Messenger’s low

> PC-to-Phone call rates.

>

> [Non-text portions of this message have been

> removed]

>

>