Okay, so this is one of the only recipes I have actually enjoyed Dandelion greens in. If you have never had them, they are exceptionally bitter, but really really good for you. I have tried to stem them, and saute them with various things, but with no success....until this recipe. We had Grass fed porter house steaks and a salad with this side dish.
3/4 of a red onion thinly sliced
2 carrots peeled and cut into matchsticks
1 bunch dandelion greens bottom stems removed, rinsed.
1-2 tbsp butter
Pre-heat a cast iron skillet on med-high heat. Once hot, add the butter, carrots, and onions. Saute until onions and carrots are slightly browned and have soften a bit. Stir occasionally, allowing time for the carrots and onions to brown. Once browned lightly remove from the skillet and place in a bowl. Cover to keep warm. Add the washed greens with water still on stems to the cast iron. Cover and remove from heat. Let steam until wilted. Drain water from the greens by lightly pressing them against the side of the skillet. Place drained greens on a cutter board and finely chop.
Add all ingredients together in the skillet and re-warm. When at a serving temp, move to a dish and enjoy!
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