It's dandelion season! So while we wait for the arugula that we planted to grow large enough for us to pick, I decided to try cooking dandelion greens for the first time as they are plentiful and nutritious.
Are they tasty? Imagine the most bitter collard greens you have ever had - they are more bitter than that. Jonathan loved them - I thought mixed in moderation with other ingredients they were fine. As I am not a desperate malnourished Puritan I will probably not be eating them again for awhile. However, in this recipe, the sweetness of the sweet potato and the sourness of goat cheese balanced out the bitterness really well. It's a fun and novel way to get rid of some of the dandelions in your yard, so I'd say it's worth trying at least once.
Note on picking dandelion greens - find the youngest ones you can because they will be less bitter. Don't harvest them anywhere that dogs (or humans) pee frequently.
- 1 sweet potato, chopped
- 3 cloves of garlic, minced
- 4 oz goat cheese
- 8 eggs
- 1 tsp salt
- 1 tsp thyme
- approximately half a colander full of dandelion green leaves
Wash the dandelions very, very thoroughly and then pat dry with a towel.
Whisk eggs in a bowl with the salt and thyme so they are ready to pour in the pan at a moment's notice.
Heat a cast iron pan to a medium-high heat. Sauté the sweet potatoes in a generous amount of oil for 10-15 minutes until completely cooked through. Remove from the pan.
Add the dandelion greens to the pan and sauté until wilted, about two minutes. Throw in the garlic and cook for another minute. Turn down the heat to medium and add the sweet potatoes back in. Add more oil to the pan if needed. Distribute the vegetables evenly across the pan - this is important as chunks of dandelion green will be very bitter.
Evenly pour the eggs into the pan. Drop chunks of goat cheese into the eggy mixture. After 3-4 minutes the bottom should begin to look like it's cooked. At this point turn your oven broiler onto low, and finish cooking the frittata in the oven for around 5 minutes so that the goat cheese gets nice and melty on top.
Enjoy the Spring bounty, preferably with a crusty loaf of bread and a glass of chilled wine!