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Dandelion stems with garlic and olive oil

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Ingredients for 4 servings:

  • 1 kg dandelion, stems or Catalogna (leaf chicory)
  • ½ bulb(s) garlic, sliced
  • 4 tbsp olive oil
  • 1 tsp cayenne pepper, ground
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

In the steamer

Slice the garlic and fry in the oil over low heat until golden brown. Then remove the garlic. Cook the dandelion stems in the steamer for about 20 minutes, remove and pat dry. Sauté the dandelion stems in the garlic oil with cayenne pepper for about 15 minutes. Season to taste with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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