Tuesday, June 4, 2013

Sauteed Dandelion with Apricot and Golden Raisins

Speaking of dandelions, here's a springtime twist on winning the weed wars:

Olive oil
1 red spring onion, halved and sliced (or sub a shallot)
Small handful golden raisins
1 bunch dandelion greens, cut crosswise into ribbons
1/4 cup chicken broth
1 ripe apricot, halved and thinly sliced

Heat the olive oil in a pan over medium heat. Add the onion and saute for a couple of minutes until soft, then add the raisins and cook for a minute more. Fold in the greens and saute, stirring, for another minute or so, then pour in the chicken broth. Stir once or twice, then cover and let simmer for 3-4 minutes. Remove the lid and simmer until the excess liquid boils off. 
Turn off the heat, fold in the apricot slices, and cover. Let sit for 1-2 minutes till the apricots have just warmed through, and then serve.

Serves 2-3.

No comments:

Post a Comment