Thursday, 31 May 2012


Not long ago we found ourselves camping in a cool site miles from anything so profane as a Tesco or even a Costcutter. We had some provisions but no fresh veg, and I really can't deal with getting through a whole meal that uses food exclusively out of tins. So we had a little wander and found some little dandelion leaves. Being from the American South, I love greens - collards, kale, chard... super delicious and even better than that stuff Popeye gets out of his cans. Dandelion greens are bitter, but if you cook them in butter they become something of a delicacy. Problem solved!

Ideally, you need small, tender leaves. Once a plant has gone to seed, the leaves become both bitter and enormous. The very best dandelion greens are harvested before the plant produces a flower. By stealthily stalking the little plants in our London garden, I've restocked my supply. And then on I found a surprisingly simple recipe (Wilted Greens with Balsamic Fried Eggs) using these leafy interlopers, which I recommend if you are so inclined to explore the wonderful world of weed eating.

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