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| General Category : Main Course |
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| Food Group : Meat-Pork, Vegetables, Pasta, Cheese/Other Dairy |
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| Preparation Method : Skillet |
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| Spring dandelion greens have a pleasant bitterness and a rich taste that pairs well with other strong flavourings. If you can't find fresh dandelion leaves, use curly endive or chicory, instead. |
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Ingredients
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1 lb (500 g) trimmed dandelion greens (8 to 10 packed cups/2 to 2.5 L) |
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1/2 cup (125 mL) diced smoked bacon (3 oz/90 g) |
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1 onion, chopped |
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3 cloves garlic, minced |
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1/4 tsp (1 mL) black pepper |
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1 lb (500 g) fresh or dried fettuccine |
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1/3 cup (75 mL) dry white wine |
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1 cup (250 mL) chicken stock |
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1/4 tsp (1 mL) salt |
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2 tbsp (30 mL) extra-virgin olive oil |
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Grated Parmesan cheese |
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Preparation
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In large pot of boiling salted water, cook dandelions until tender-crisp, 3 to 4 minutes (for wild dandelion, about 2 minutes). Drain; chill under cold water and drain. Chop and set aside.
In large skillet over medium heat, fry bacon until crisp; add onion, garlic and pepper. Fry, stirring often, until onion is lightly golden, 5 to 6 minutes.
Meanwhile, in large pot of boiling salted water, cook fettuccine until al dente, 2 to 3 minutes for fresh noodles. Reserving 1/2 cup/125 mL of the water, drain.
Add wine to skillet; increase heat to high and cook, stirring and scraping up brown bits from bottom of pan, until wine is evaporated. Stir in stock, salt and dandelions; boil until dandelions are tender, 1 to 2 minutes. Add fettuccine; cook, stirring, until heated through and ingredients are well mixed, adding pasta water to moisten as necessary. Remove from heat; add oil and toss to coat. Serve with cheese.
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Nutritional information
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| Per each of 6 servings (without cheese): about 369 cal, 13 g pro, 13 g total fat (5 g sat. fat), 51 g carb, 5 g fibre, 64 mg chol, 749 mg sodium. % RDI: 15% calcium, 32% iron, 96% vit A, 38% vit C, 58% folate. |
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Source
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Homemakers Magazine: May 2007
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