"Back to basics" and back to nature is my Moto! Dandelion known as Cicoria in Italian is part of the Chicory family, and is considered a staple in the culture. As a child I couldn't understand why the adults enjoying what I referred to as wild grass, but boy oh boy was I was missing out! You can use it in any recipe as you would with any other greens. Although it can be bought in the grocery store, I simply pick them on my three acre lot. So take the kiddies and go find yourself a field and teach them to eat from the earth! :)
Ingredients
Bunch of Dandelion (large handful)
1 tsp olive oil
1 clove of garlic sliced
Salt & pepper
1 egg
Directions
Wash the dandelions extremely well removing any blade of grass. Soak them for a few minutes. In the meantime, in a skillet pan boil water. Add some salt and blanch the dandelions. Strain and empty the water from the skillet retuning it to the stove top. On medium heat add the olive oil followed by the garlic and cook till golden. Add the dandelions stirring them for about 30 seconds.
At this point you can add the egg whole or scrambled. (I choose whole because I love to dip!) Add some salt and pepper on the egg and I like to add just a bit of water covering the skillet steaming the egg until completely white.
And that's it! For added flavour, when the dish is done add some salsa on top of the egg. Pair it with a slice of toast or as in my case, a slice of my leftover homemade marinara and cheese pizza! Buon appetito!
**Foodie Fran Note: sauté extra dandelions and keep in fridge for other uses ie. Pasta, beans, chopped in soup etc.
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