Best Flageolets En Pissenlits Beans With Dandelion Greens Recipes

DANDELION GREENS WITH A KICK

Steps:

• Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
• Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
• Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
• Sprinkle greens with Parmesan cheese to serve.

GRAMMIE BEA'S DANDELION GREENS

Steps:

• Pick 2 lg. brown bags full of dandelions, or buy 3 lbs., as they shrink a lot during cooking.
• Wash dandelions well 2-3 times in changes of water, to remove bugs and dirt. Inspect leaves and stems as you go, to make sure they.
• arent wilted or rotted or anything, and break off any that are.
• Add about 6" of water to a lg. pot.
• Add cut up pieces of salt pork into the water.
• Once washed well, add the greens to the pot.
• Add 1 teaspoons salt. on top of the greens.
• Cook on high until water comes to a boil, then turn down to medium heat.
• Let greens cook, until reduced, and tender.
• Make sure salt pork is cooked through, at least 45-50 minutes.
• Drain well, and serve with butter, vinegar, salt, and pepper.
• Note: Preparation time varies, depending on how dirty the dandelions are and how well you clean them.

FLAGEOLETS EN PISSENLITS (BEANS WITH DANDELION GREENS)

Steps:

• Soak the dried beans in warm water for at least two hours; drain.
• Place the beans in a flameproof casserole with the onion, carrot, garlic and herbs, and add enough water to cover the beans by one inch.
• Cover and bring just to the boil over medium heat.
• Immediately reduce the heat and simmer for about an hour, adding additional water if necessary to keep beans covered.
• Add the greens and continue to cook for another thirty minutes or until the beans are creamy.
• Remove from the heat, swirl in the butter and season with the salt and pepper to taste.
• Serve immediately.

GRATIN OF FLAGEOLET BEANS

Steps:

• Warm the olive oil over medium heat in a large noncorrodible pot (glass, ceramic, stainless steel or enameled iron). Add the diced carrot, celery and onion along with the garlic and cook for 5 minutes.
• Add the thyme, diced tomatoes, prosciutto hock, beans and the broth or water. Salt to taste. Cover and simmer for 1 hour, adding water if the bean mixture becomes too thick. Remove the cover, raise the heat slightly and cook for another 30 minutes, reducing the liquid until it is at the same level as the beans. When stirred, the beans should have the consistency of a thick sauce.
• Preheat the oven to 350 degrees. Remove the prosciutto hock and thyme sprigs from the pot. Remove the rind from the prosciutto, chop the ham into coarse pieces and add them to the beans. Stir in about half of the parsley.
• Pour the beans into a baking dish. Mix the bread crumbs with the remaining parsley and the extra-virgin olive oil and Parmesan cheese, and spread this over the beans in an even layer. Bake for 40 minutes, or until the edges bubble and the top is evenly browned.