 |
| |
 |
|
|
|
|
| |
 |
|
| |
Home Page
»
Dishes
»
Meats
|
|
| |
|
|
| |
Wilted Dandelion Greens with Goat Cheese and Pine Nuts |
|
| |
Convert to US/English units
Wilted Dandelion Greens with Goat Cheese and Pine Nuts - print recipe
|
|
| |
 |
|
| |
|
| Yield: |
| 4 |
| Ingredients: |
| |
|
1/4 cup
|
pine nuts |
|
40 ml
|
olive oil |
|
1 1/2 cup
|
thinly-sliced spring onions |
|
1 lrg
|
garlic clove minced |
|
6 cup
|
stemmed dandelion greens |
|
6 cup
|
roughly-chopped spinach leaves |
|
1 1/2 tsp
|
coarse sea salt |
|
1/4 tsp
|
freshly-ground black pepper |
|
1/4 cup
|
crumbled goat cheese |
|
2 tsp
|
argan oil see * Note |
|
| Method: |
* Note: Argan oil, which is from Morocco, is available at specialty food markets, or substitute a nut oil, such as walnut or hazelnut oil.
Heat a small skillet over medium heat. Add the pine nuts and toast until lightly browned and fragrant, 4 to 5 minutes (keep on eye on them so they don't burn). Remove from the pan and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook 1 minute. Add the dandelion greens and spinach, cooking until slightly wilted. Add the salt, pepper and pine nuts and cook 1 minute.
To serve, place on a serving plate and lightly toss with half the goat cheese. Crumble the remaining goat cheese on top. Drizzle with the argan oil and serve warm.
This recipe yields 4 servings.
|
|
| Rating: 0 |
Hits: 85 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
|
|
|
|
