From the Vitality Food Feature ‘The Bitter Tastes of Spring‘.
Gather dandelion in the spring when the leaves are young and tender and the bitter astringent quality is still present but not overpowering. Be sure to snip from areas that have not been exposed to chemical pesticides and car exhaust.
1) In a pot of boiling water, parboil dandelion for 2 to 3 minutes, until wilted and slightly tender. Set aside in a colander to drain. Reserve 1/4 cup of the cooking water for the sauce.
2) In a large skillet, heat 2 Tbsp oil over medium heat. Stir in onions, cook gently, stirring occasionally, until soft. Add remaining 2 Tbsp oil to the pan and stir in garlic, ginger and sliced peppers and cook for 10 minutes, until soft.
3) Meanwhile, coarsely chop drained dandelion leaves. Add dandelion, balsamic vinegar and 1/4-cup reserved cooking water to the pan. Bring to a boil, reduce heat and simmer gently until sauce is thickened, then toss in cooked pasta. Heat through and serve immediately. Makes 4 servings
As a professional Home Economist (BAA, Ryerson Univ., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her herb practice over more than four decades of growing, studying, photographing, experimenting with, and writing about what she calls the helping plants. In fact, Crocker marries the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 22 herb/healthy cookbooks, including The Healing Herbs Cookbook, The Juicing Bible, and most recently The Herbalist’s Kitchen (Sterling, 2018), and Healing Cannabis Edibles. She has over 1.5 million books in print and translated to over 11 languages. Watch for her next book, Cooking and Healing with Cannabis to be launched in 2020. And to find out more about Cannabis and Pat Crocker’s books and appearances, visit www.patcrocker.com
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