dandelion greens

This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.

Bitter Greens Salad With Lemon-Mustard Dressing

mustard

Dijon mustard

lemon juice

olive oil

Salt

black pepper

radicchio

In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.

While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.

Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

Quick, easy and delicious, this Pan Seared Pork Chop with Dandelion Greens and Maple-Mustard Greens tastes like a gourmet meal.

Pan Seared Pork Chop with Dandelion Greens and Maple-Mustard Greens

extra virgin olive oil

garlic (finely chopped)

maple syrup

Kosher salt and pepper (to taste)

avocado oil

pork

dandelion greens (cut

In a mason jar, combine the mustard, maple syrup, lemon juice, extra virgin olive oil, garlic and a pinch of salt and pepper. Seal the top of the jar and shake to combine. Taste for seasoning and adjust as required. Can be stored in the fridge for up to 5 days.

For the Maple-Mustard Vinaigrette:

Heat a skillet over medium-high heat. Pat pork chop dry with paper towel and season both sides with salt and pepper.

Drizzle one tbsp avocado oil into the pan and carefully add the pork chop by laying it away from you to avoid oil splatter. Cook the pork for 4-5 minutes per side (depending on thickness). Remove the pork chop once the internal temperature of the thickest part reaches 145F - use a meat thermometer for accuracy. Let rest on a wire rack or cutting board.

Reduce the heat to medium and add dandelion greens to the skillet. If the skillet is dry, add 1 tbsp avocado oil. Season the greens with a pinch of salt and pepper. Cook greens for 3-4 minutes while stirring constantly. Note: it&#039;s ok if the leaves get a bit charred.

Transfer the dandelion greens to a serving dish along with the rested pork chop. Drizzle everything with the Maple-Mustard and enjoy!

For the Pork Chop and Dandelion Greens:

Did you know you can eat dandelions? This recipe is ready in 30 minutes and is a delicious and nutritious option for meals.

Spicy Dandelion Greens with Garlic and Capicola

garlic

red pepper flakes (or more to taste)

salt

Heat oil over medium high heat.

Add garlic cloves and red pepper flakes to the pan and saute about 4-5 minutes, stirring frequently (do not let the garlic burn- you can always reduce the heat if necessary!).

Add the Capicola and saute a few more minutes until it begins to crisp, stirring often.

Stir in the Dandelion greens and season with salt and pepper to taste.

Allow the dandelions to cook down, stirring frequently, around 10 minutes.

Taste them for flavor and add more seasoning if necessary.

Serve with Italian bread and enjoy!

This pasta recipe is a great way to use up any leftover herbs and greens in your fridge—use as many or as few as you’d like. Fusilli is an ideal magnet for the sauce.

Fusilli With Battuto di Erbe

olive oil, divided

garlic clove, smashed

mixed hardy herb leaves

fennel pollen (optional)

herb leaves

kosher salt,

lb. fusilli (spiral-shaped pasta)

Parmesan,

This pasta recipe from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria, evokes the flavors of wild herbs that grow on the hillsides around Bologna, is a great way to use up any leftover herbs and greens in your fridge—use as many or as few as you’d like. Fusilli is an ideal magnet for the fine texture of herby spring batutto (which just means a chopped up sauce).

Bon Appétit

Heat ¾ cup oil in a large Dutch oven or other heavy pot over medium until shimmering. Add garlic, hardy herbs, fennel pollen (if using), and red pepper flakes and cook, stirring often, until oil around garlic starts to sizzle slightly and garlic begins to turn golden brown, about 2 minutes (be careful when you add the garlic as the oil may spatter). Add spring greens and tender herbs and season with a couple pinches of salt. Cook, stirring often, until greens and herbs are wilted and bright green, about 2 minutes. Scrape herb mixture onto a rimmed baking sheet; spread out and let cool slightly. Reserve pot.

Transfer herb mixture to a blender or food processor and add ½ tsp. salt and remaining ½ cup oil; blend on high speed until you have a coarse purée. Taste pesto and season with more salt if needed.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.

Scrape pesto back into reserved pot and add pasta and ¾ cup pasta cooking liquid. Set over medium-low heat and cook, tossing vigorously and adding more pasta cooking liquid if needed, until warmed through and pasta is coated (do not let pesto come to a boil), about 1 minute. Taste and season with more salt if needed.

Divide pasta among bowls. Using a mandoline or vegetable peeler, shave parmesan over pasta.
Do ahead: Pesto can be made 1 day ahead. Transfer to a bowl set in a larger bowl of ice water and let cool. Remove bowl with pesto from water; cover tightly and chill.

Sautéed dandelion greens are tender, full of flavor with just a little bitterness. They taste delicious and have more nutrients than kale or spinach.

Sauteed Dandelion Greens 

dandelion greens,

Tablespoons extra-virgin olive oil

garlic cloves,

red pepper flakes

Celtic sea salt

Lemon

Cut off the bottom one to two inches of thick stems and discard.

Plunge them into a bowl of cold water to remove any dirt.

Cut into 2-inch sections. You can leave the tops a little longer.

Bring a large pot of salted water to boil and add dandelion greens.

Cook them uncovered for 10 minutes until tender. If you can pierce the stem of a dandelion green with a fork, then they’re ready.  Be careful not to over boil them, or they’ll become mushy. 

Plunge or rinse in cold water to stop the cooking process.

Heat olive oil in a sauté pan on medium low.

Add garlic and red pepper flakes (optional) sauté 30 seconds until slightly golden.

Add dandelions and sprinkle with sea salt.

Increase heat to medium, then sauté until tender, about 4 minutes..

Finish by drizzling extra virgin olive over the greens and a sprinkle of coarse sea salt.

Try to harvest the greens during spring-early summer. You can also top the dish with caramelized onions. It makes for a delicious combination and distracts slightly from the bitter taste of the greens.

https://www.youtube.com/watch?v=7p_SujXbK0M

Here is an easy delicious recipe from Nutrition Coach Ingrid DeHart  to help you create better health without a lot of fuss.  You can make this in 10 minutes or less. Dandelions will flood your body with vitamins and minerals.  They are a natural diuretic cleansing your kidneys removing dead cells and waste from your body.  Go to my blog at http://eatwellenjoylife.com/sauteed-dandelion-greens/  for the full recipe.

Braised Dandelion Greens

Use this as a model, a master recipe, rather than dogma. See the notes above for all sorts of variations.

Simple Dandelion Greens

onion

garlic, (slivered)

dandelion greens, (washed)

black pepper, olive oil, and lemon juice,

Wash the dandelion greens and set them in a large bowl of ice water. Let them sit at least 15 minutes before proceeding. Move them to a colander to drain.

Heat the olive oil in a large saute pan over medium-high heat. Cook the onions until they&#39;re soft, but not browned. Add the garlic and chile and cook another minute.

Move the dandelion greens to the pan, where they will pop and spatter a bit. Stir-fry them until they all wilt, then sprinkle salt over everything. Cook another minute or three -- the older the greens are, the longer you will need to cook them -- then turn off the heat and add the black pepper, a little nice olive oil, and some lemon juice. Serve at once.

I used radish greens, rather mature, cooked them a bit longer to soften the bitter.  Loved this recipe!

Yes to gathering dandelion greens in season. But give yourself the time to clean them meticulously as the ones I gather are rich in insects and dirt, and a bit like leeks, that dirt gets embedded deeply between the rosette. I start with a rough cleaning in a bucket of cold water outside to avoid clogging the sink. Then separate the rosettes for further cleaning inside.
Anither important use for dandelions and other edible fresh herbs is the famous greek pita pies made with cornmeal and sour Greek cheese like mizithra or romano when the Greek grocer is not at hand.

This similar to what my mom did every spring.  The difference was 1) she blanched them where they grew by putting a clay flower pot over them and 2) she fried several slices of bacon and used the grease to fry the onion and pepper; then crumbled the back into the grease and added vinegar to make a dressing for the greens.  Sometimes she added sliced mushrooms to the mix.  It looks like our yard was growing flower pots in the spring.

Beautiful, easy and delicious. I go through a ton of what I call "yard greens" every spring and this is a nice addition to the roster of recipes. Thanks Hank!

I learned that when I cook garlic mustard and it was too bitter I put in a larger proportion of a sweeter green like spinach. Love your recipes.

Been making this for years.
Great as a sub also.

The American bison that once roamed the Great Plains were considered sacred animals by the Lakota and other people of the region, and served as a critical food source that was celebrated in ceremonies and honored in prayers. According to numbers published by the United States Fish and Wildlife Service, there were 30 million to 60 million bison in North America in the 1500s. By the end of the 1800s, settlers had decimated the population. In the late 1990s, the number of bison in North America had grown again, to nearly 300,000 animals in public herds and on ranches. It’s exciting we now have access to this vitally important meat. When it’s slowly braised, the lean, mild bison becomes fork tender; hominy brings substance and a subtly sweet, nutty corn flavor. Serve this dish alone or pair it with roasted turnips and winter squash. Soaking the hominy overnight before adding it to the pot helps it cook faster, so the dried corn kernels are ready in the same amount of time as the bison. Leftovers are terrific served over corn cakes or folded into tortillas. A small branch of foraged white cedar adds a woodsy note, but juniper berries achieve a similar effect.

Bison Pot Roast With Hominy

hominy (see Note)

(3- to 4-pound) bison chuck roast

Coarse sea salt

sunflower oil

stock

sage sprigs,

light agave nectar

greens

NYT Cooking

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Marcus Nilsson for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Paige Hicks.

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Add the hominy to a large bowl and cover with 3 inches of water. Let soak overnight at room temperature. Drain, discarding the soaking liquid.

Heat the oven to 250 degrees. Season the bison generously on all sides with 2 tablespoons salt. Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the bison and sear it until browned on all sides, rotating the meat when it releases easily from the pot, about 15 minutes total. Transfer the meat to a plate, then add the drained hominy, stock, sage sprigs, cedar or juniper, and agave to the pot.

Bring to a simmer over high heat, scraping the bottom of the pot. Return the meat to the pot, cover, transfer to the oven and bake until the meat is very tender, 3 to 3 1/2 hours, turning over the bison about halfway through. Remove and discard the sage sprigs and cedar, if using. (If using juniper berries, you can discard them, but it’s not necessary: They add surprising flavor and texture when eaten with the meat.) Stir in the greens until wilted. Season the liquid with more salt to taste.

Slice the meat into 1-inch-thick slabs and divide among shallow bowls. Spoon some of the sauce, hominy and greens over the slices, and garnish with whole or torn sage leaves. 

I can't juniper berries. Could I substitute gin?

How many grams of hominy or Pima corn is 1 cup? 

I’m wanting to make sure I order a large enough bag online. Thanks!

The flavor is amazing!! My only issue is that my hominy wasn’t fully cooked, even after four hours of braising so I’d suggest precooking or maybe using canned.

This turned out amazingly well! I browned the beef and then threw it in to the crockpot for 8 hours.  Served with roasted butternut squash and butter tortillas.

Unfortunately I couldn’t find heirloom hominy (sold out online)
I used goya brand as it was the only one I could find
Despite being in water for 15h, the kernels remained firm and ended up absorbing all the stock while cooking. This resulted in a non fluid mass…
The meat is very tasty but I needed to improvise the next day with more stock and warming up to add the spinach. Far from ideal

Do you think I could make this recipe with a 4.5lb bison rib roast instead of chuck roast? That is what my butcher can get this week and I was hoping to do this for Christmas Eve dinner.

Very nice recipe! I would try it next time with beef, as bison was very expensive

How can I recreate this with top sirloin?

Decided to prepare this dish for Thanksgiving guests, having never made bison before. I ordered bison English roasts from Wild Idea Buffalo Company since bison chuck roast was nowhere to be found locally. For time's sake, I ordered dried white hominy, too, as none of the regular markets have it, but probably could have found it at a Latin American grocery store. Delicious! I used a very good vegetable stock, juniper berries and dried sage, and couldn't have been more pleased with the result.

This is clearly explained:

"Traditional Native American recipes use dried heirloom Pima corn, which is smaller and more flavorful than most commercial hominy."

If I were you, I would hesitate to correct someone who is trying to preserve their native culinary traditions, which predate yours (often significantly), by telling them their food isn't the "true" version.

Replying to Tammi--how can you say that one person's culinary traditions predate another's? We are all descended from the ancients.

The picture doesn’t look like true hominy, more like dried corn.  Hominy is white and larger.  So if you can’t find dried or frozen hominy you could substitute. And it may be labeled as “Posole.”

Could this be served with an equally lean game meat, like venison?

It should be in the prepacked meat section near the beef. Sometimes they have it in the butcher section.

Depending on where you are, you might be able to get it at a local or regional farmer's market

My local Whole Foods meatmonger looked at me blankly when I mentioned a bison chuck roast. Maybe it’s something you can get only in New York?  We’re trying it with regular cow.

I bought a bison chuck roast several days before this recipe was posted in the Times food section. Luckily I had also just made bison stock. I live in New Mexico where we eat lots of posole (most often cooked with red chile), so this seemed like the perfect recipe. It did not disappoint. The meat was fork tender and the posole was still a bit al dente. My house smelled wonderful. The juniper berries added an interesting note. A welcome change from the classic pot roast recipe. A keeper!

I’ve used frozen hominy for posole— it’s a huge improvement over canned (yech). I might give frozen a try here.

I assume "sage" refers to common European culinary sage. Is there an indigenous equivalent? I remember a bewildering variety of sagebrushes with a bewildering variety of uses. At least some of the leaves were reminiscent of the flavor of culinary sage, although the ones I was familiar with had pronounced medicinal effects--enough that I wouldn't just toss in a random handful.

There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany bison pot roast, roast turkey or salmon with crushed blackberries.

Three Sisters Bowl With Hominy, Beans and Squash

hominy

brown tepary beans

small,

onion,

New Mexico Hatch chile powder or any mild smoked red chile powder

sage

Smoked sea salt

dark greens, such as dandelion greens, kale or spinach

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Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.

About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.

Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.

In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.

Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.

If you have the misadventure of leftover roasted squash being in a glass container slippery with condensation and making its way to your kitchen floor before it meets the pot…. You can add a few ounces of fire roasted diced tomatoes and a touch of maple syrup and you will end up with something fairly tasty and still driven by American indigenous ingredients! Season to taste but don’t be too conservative — the smoked salt is really spectacular in this dish!

This is such a wonderful and versatile recipe.  Any kind of winter squash (making tonight's with Honey Nut, which is delightful and easier to cut than acorn). In a pinch for time, so using canned beans and hominy -- not as fabulous, but pretty danged good.  Leftover wild rice (yes -- I am in Minnesota) adds some interest and additional texture.  This is so good it is in my regular rotation. Perfect with roasted salmon, bison, or as a vegan dish.

I want to make this for Thanksgiving but the kitchen of the house we will be visiting will be fully utilized that day. Can I make it the day before and refrigerate?  Will it hold up or be mushy?

So good! Endless variations possible. I will definitely make this again. I flavored up the Christmas limas broth, but will likely use veg or chicken broth next time. subbed delicata squash and frozen corn and greens. used smoked paprika too.  My best sub, though, was to add an entire Hatch Chili ( chopped with seeds) with the onions. spicy and delectable. I can't believe I didn't make cornbread to go with.

This makes a very good breakfast. Used sweet potato instead of acorn squash; fresh corn instead of hominy. Very easy to make, as beans and sweet potato were already cooked the day before.

The acorn squash seeds taste really good roasted so I didn’t leave them out.

I've made this twice. The first time I made it with really fresh, organic acorn squash. I assume it was fresh because it was very easy to cut and the skin seemed thin. Leaving on the skin was an awesome textural component and I highly recommend it. The second time I made it, I used what I assume is older acorn squash. It was much harder to cut and make for a tough final product. Otherwise, make sure you use fresh sage. Wonderful, craveable, filling, vegan, and memorable.

I was a bit worried as I prepared this for dinner yesterday because it didn’t smell all that appetizing. But once it was complete, it was a very tasty dish. It made for a very filling yet virtuous main dish. I increased both the chile and the spinach. I used unpeeled red kuri squash which was both gorgeous and tasty. The flavor and texture of tepary beans resembles dried black eyed peas. I’ll serve this next year along with the Thanksgiving turkey.

A little tasteless.  Add stuff.  I had a whole dried chili pepper besides the chili powder, but I think I might add some Mexican red or green sauce next time.  But then again, I am not a squash fan so I am probably not the best judge of this recipe. 

We grew our own hominy and beans.  They were good and made it more fun.  You have to nixtamalize the hominy before cooking if you decide to grow some in your garden.

Used Rancho Gordo dried white hominy soaked overnight then pressure cooked on High for 55 minutes in Instant Pot and Rancho Gordo Buckeye beans soaked overnight and pressure cooked for 12 minutes in IP. So good!

So flavorful and filling! Made it as is subbing ground chipotle peppers for the chile powder.

Also made a quick version using leftover hominy, beans and squash: heated the sunflower oil in a pan then added 1 T onion powder, 8 leaves of crumbled dried sage along with the chipotle powder and salt. Cooked for 30 seconds until fragrant and then added the beans, hominy and squash and cooked until they were warm.

This recipe was a big success in my kitchen. I substituted using canned cannellini beans and fresh corn cut from the cob. Also used Swiss chard from the garden. Everyone had seconds. I will make it again.

I pre-made most of this the day before: tepary beans in the Instant Pot for 10 minutes on high pressure; hominy soaked for 8 hours then into the Instant Pot for 40 minutes on high pressure; and acorn squash whole roasted with only a few slits here and there (timing depends on size of squash, probably 30ish minutes).  I reserved the cooking liquids from the beans and hominy, diced up the squash, and stored everything away.  The next day, I started on step 4, and it was fantastic.

Pretty bland after all that work. I peeled the squash (why leave on the skin?).  Rancho Gordo for dried hominy and a wonderland of beans.

Most hominy that is easily available is already cooked and canned.  Can this be a substitute, or is there a source for obtaining the dried?

Through The Sioux Chef's website there are several links to Indigenous partners:
<a href="https://sioux-chef.com/community" target="_blank">https://sioux-chef.com/community</a>/

<a href="http://store.ramonafarms.com" target="_blank">http://store.ramonafarms.com</a>

Our grocery stores have the dried hominy near dried whole chilies and other “Mexican” identified ingredients. Rancho Gordo (among others) sell it on line.

I made this & especially like the texture contrast between tender squash, dense tepary beans & chewy hominy. I used ground chipotle instead of Hatch chile powder. I used double the 1/2 cup of greens and would like more. 
This dish needs a good bit of salt, more than the 2 pinches specified. I recommend tasting the simmering broth and adding smoked sea salt to get a very well seasoned broth before adding the hominy, beans & squash as you don't want to mash the squash trying to season at the end.

Dried hominy (posole) has a much better flavor and texture than canned. A reliable online source is Rancho Gordo.

Rancho Gordo sells both kinds of the tepary beans as well as dried hominy. It is an extra step for sure, but it seems worth the effort.

Native Harvest (business name of the White Earth community), sells hand-harvested wild rice, dried hominy, all kinds of wild berry preserves and more. <a href="https://nativeharvest.com" target="_blank">https://nativeharvest.com</a>/

Tepary beans are also known as moth dal at Indian groceries

Kalustyan's at 123 Lexington Ave in NYC sells Brown/White and Black Tepary Beans as well as dried Hominy( white and blue already processed with Lime). and canned white and yellow hominy.

Making the hominy from scratch made all the difference. I will never go back to the canned stuff.

I made this the other night and think it would be better if the squash was peeled.  I didn't have the tepary beans, so I substituted with pintos and it was fine. When I make it again i'll peel the squash.

I used canary beans instead of tepary, 1 tsp dried sage instead of fresh. I forgot to soak the beans and hominy overnight, so I followed Mark Bittman's quick soak method - boil rapidly for 2 mins uncovered, let sit for 2 hours covered, then simmer until tender - took about another hour. I didn't bother separating the hominy and the beans - soaked them together, turned out fine. Served with wild rice. Dried cranberries and maybe walnuts would be good additions since this tastes like stuffing.

Marmalady, I was in New Mexico last month and bought dried hominy there, also New Mexican ground chile -- oh, and Anasazi beans. I recommend you tryy Googling mail order sources for hominy -- Made in New Mexico is one possibility. Finally, specialty food stores, even in the East, sometimes offer dried hominy. Good luck!

Made this tonight and it was excellent. I had ordered Tepary beans from Ramona Farms but did not have hominy, so I used frozen corn. I did not peel the squash but the next time I cook this wonderful dish, I will peel the squash. I had fresh sage from my garden and fresh cilantro, so used that instead of dandelion greens.  I used 1/2 tsp salt in the beans and then salted the squash before roasting. Also added about another 1/2 tsp to the broth as it was simmering.

You can buy dried hulled white corn here: <a href="https://ganondagan.org/whitecorn/shop" target="_blank">https://ganondagan.org/whitecorn/shop</a>. Far as I know, they still make it traditionally, using hardwood ash to lye it. This lends a subtle but distinctive smoky flavor you can’t get from what comes out of a can. BTW, this dried corn is still the instant version. Doing it from scratch requires growing the right heirloom variety, drying, smoking, sifting ash, boiling, stirring, rinsing, rinsing some more, then cooking or parching. Slow food.

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