Cultivated dandelion greens can be substituted for just about any reasonably robust green that you enjoy, and can be cooked in all the same ways. It's a bit less delicate than baby spinach, and considerably more delicate than collards, so use that for your guide in how you choose to handle them. All I did was chop them up, and saute them in a bit of bacon grease with onions, garlic, and red pepper flakes.
No comments:
Post a Comment