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Foraged Spring<\/p>\nForaged Spring<\/p>\n
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Large bunch dandelion greens, rinsed of dirt and rough chopped with stems<\/p>\n
2 tablespoons olive oil<\/p>\n
5 garlic cloves, sliced thin<\/p>\n
1 teaspoon crushed red pepper<\/p>\n
1\/2 cup vegetable broth<\/p>\n
2 tablespoons pine nuts<\/p>\n
Juice from 1\/2 lemon<\/p>\n
Salt and pepper to taste<\/p>\n
Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat)<\/p>\n
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Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.\u00c2\u00a0 Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.\u00c2\u00a0 Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish \u00e2\u20ac\u201d or make it a meal by serving with a couple of fried eggs.<\/p>\n","protected":false},"excerpt":{"rendered":"
Foraged Spring Large bunch dandelion greens, rinsed of dirt and rough chopped with stems 2 tablespoons olive oil 5 garlic cloves, sliced thin 1 teaspoon crushed red pepper 1\/2 cup vegetable broth 2 tablespoons pine nuts Juice from 1\/2 lemon Salt and pepper to taste Splash of apple cider vinegar (or vinegar based hot sauce if you prefer heat) Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook,…<\/p>\n