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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Once again, my good friend Bethan from Wales sent me some interesting recipes. I haven't tried them yet, but wanted to put it here for safe keeping. Ingredients:
200 g young dandelion greens |
25 g butter |
1 small onion (finely diced) |
1 garlic clove (crushed) |
1 potato (medium, peeled and diced) |
750 ml soup stock (chicken or veggie) |
salt and pepper (white pepper) |
Directions:
1. Pick the dandelion leaves, wash well and drain.
2. Melt the butter in a sauce pan, add the onion and garlic and saute gently.
3. Add the potato and cover the pan and sweat the veggies over low heat for 5 minutes.
4. Chop the dandelion leaves and add to the pan and sweat for another 5 minutes covered.
5. Stir in the stock and season with salt and pepper.
6. Serve with crusty bread.
7. Bon Appetit.
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