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
1890 could be called “the year the human diet started to go downhill”. That was… Read More
DEAR DR. RONA: My brother has been suffering from swollen feet and legs for several… Read More
It was the incessant itching that really got to Jessie* and had her running regularly… Read More
A Personal Report by Dwight Kalita, PhD Atrial fibrillation (A-fib) is a worldwide epidemic affecting… Read More
The paws of our four-legged pals are hardy, yet incredibly vulnerable. Whether your pets are… Read More
The rising popularity of weight-loss drugs worldwide is causing increasing concern amongst researchers and health… Read More
This website uses cookies.
Read More