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Posts Tagged dandelion greens

Dandelion, Cannellini, Potatoes, and Roasted Red Peppers

1 bunch of dandelion greens
4 medium sized potatoes, chopped into 2-inch chunks
4 tablespoons extra virgin olive oil
2 cloves garlic, crushed
1 can of cannellini beans
1/4 cup chopped roasted red peppers  or use the fresh peppers from the share and saute with the potatoes and garlic
1 tablespoon parsley, chopped
1/4 cup Parmigiano Reggiano cheese

Bring a large pot of salted water to a boil. Add the dandelion greens and boil for 10 minutes. Drain thoroughly and roughly chop. In the meantime, also boil potatoes for 10 minutes.

Heat the extra-virgin olive oil in a large sauté pan. Sauté potatoes until browned, about 8 to 10 minutes. Add the garlic and sauté for 2 minutes. Add chopped dandelion greens and sauté for an additional 3 to 4 minutes. Add the cannellini beans, roasted red peppers, salt and pepper to taste and cook for another 5 minutes.

Sprinkle with Parmesan cheese and parsley and serve. 


From: Mediterranean Living.




Green Mashed Potatoes

2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4  to 1/2  cup extra virgin olive oil
Freshly ground black pepper
1 cup homemade bread crumbs

Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.

Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm. 







Warm Dandelion Greens with Roasted Garlic Dressing

Roasted Garlic Dressing:
1 large head garlic, roasted (see How To)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar or red-wine vinegar
1 tablespoon lime juice
1/8 teaspoon salt
Freshly ground pepper to taste
1 medium shallot, finely chopped
6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
1/4 cup pine nuts, toasted
2 ounces goat cheese, crumbled
Freshly ground pepper to taste

To prepare dressing: Squeeze roasted garlic pulp To prepare dressing: Squeeze roasted garlic pulp into a blender or food processor (discard the skins). Add oil, vinegar, lime juice, salt and pepper and blend or process until smooth.

To prepare salad: Transfer the dressing to a small saucepan and place over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes.

Place dandelion greens (or spinach or a mix of greens) in a large salad bowl. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.

 How To Roast Garlic:
•    Rub off the excess papery skin from 1 large head of garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon extra-virgin olive oil and wrap into a package. Bake at 400°F in a small baking dish until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly before using.
•    To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.




Fried Egg with Sautéed Dandelion Greens and Mushrooms

For Sautéed Dandelion Greens:
1 Large Bunch Dandelion Leaves
3 Tablespoons Olive Oil (separated)
3-4 cloves Garlic Sliced Thin
1 Pound Roughly Chopped Mushrooms
2 Tablespoons Unsalted Butter
Kosher Salt
Freshly Ground Black Pepper

For Eggs on Toast:
2 1 Inch Thick Slices of Challah Bread or your favorite bread
2 Farm Eggs

For Sautéed Dandelion Greens: 

Clean and Rinse and dry the dandelion greens and set aside.

In a large sauté pan, add 2 Tablespoons of the olive oil and heat over medium high heat.

Once the oil is shimmering, add the garlic to the pan. Continue cooking until the garlic begins to turn brown.

Add the mushrooms to the hot pan and mix them well with the garlic. If the pan becomes dry, drizzle in 1 tablespoon of olive oil. Add a pinch of salt to the mixture.

Continue cooking the mushrooms until they are wilted and glossy looking.

Add the dandelion greens and butter to the pan and continue tossing while they wilt.

Add a few grinds of black pepper to the mixture and stir well.

Remove the greens mixture to a plate and set aside.

Place the bread slices into the pan and toast both sides until golden brown then remove from pan.

Cook the  eggs in the hot pan (add a bit of butter if the pan has become dry and is not non-stick) until cooked to your desired doneness then remove them from the pan.

Place the bread slice onto a plate and mound the dandelion greens and mushroom mixture onto the bread. Top with egg.  Serve.


Adapted from:




Dandelion Mushroom Calzone

This recipe would work with many of the spring greens that we find in our shares.

3 tbsp. olive oil, divided
1⁄4 pound mushrooms (button, shiitake or baby bella), sliced
2 large garlic cloves, minced
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste
1 pound pizza dough
1⁄2 pound mozzarella cheese, shredded

Preheat oven to 500 degrees Fahrenheit. In a large skillet or wok, heat 2 tablespoons of the oil.   Add mushrooms and garlic, and cook over moderately high heat, stirring occasionally, until the mushrooms begin to brown.   Add the dandelion greens and cook until wilted, stirring occasionally, about 2 to 3 minutes.   Season with salt and pepper and set aside.  On a lightly floured surface, roll or stretch the dough to form two 10 inch rounds. Transfer dough rounds to a floured baking sheet or pizza pan. Sprinkle a layer of shredded cheese on half of each round, leaving a 1-inch border. Add the dandelion and mushroom mixture to the cheese layer, and top with the remaining shredded cheese. Fold the dough over to enclose the filling, forming a half-circle. Press and crimp the edges together to seal. Using a knife, poke a hole or two in the top of the calzone.  Brush the calzones with 1 tablespoon olive oil.  Bake for about 11 minutes or until the calzones are crisp and turning golden. Cut them in half and serve hot.

From: Mother Earth News

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