Thursday, June 3, 2010

Dandelion Greens Gratin

Yet another way to enjoy dandelion greens (I am rather impressed that I have found two ways!). I actually heard about this recipe from a fellow JBG CSA member who I took a cooking class from. We liked this--as Curtis said, how can you go wrong with cheese? Serves 4.

Dandelion Greens Gratin
adapted from Fine Cooking

1/2 t butter
kosher salt
1lb dandelion greens, lower stems trimmed, and well rinsed
1 c coarse breadcrumbs
3 T plus 1/4 c Parmesan cheese, finely grated
1 1/3 c heavy cream
2 cloves garlic, minced
1/4 t lemon zest
pepper to taste
1 1/2 oz goat cheese

Bring a large pot of salted water to a boil. Cook the dandelion greens until tender, 3 - 5 minutes. Drain and spread on a dishtowel to steam and release moisture, 10 - 15 minutes. Use the dishtowel to gently wring the greens and get rid of any moisture.

While dandelion greens cook and cool, bring the cream and garlic to boil, about 5 minutes. As soon as the cream comes to a vigorous boil, remove from heat and let sit for 5 - 10 minutes. Add the lemon zest and season with 1/4 t salt and a little pepper. Stir well.

In a small bowl, combine breadcrumbs and 3 T Parmesan. Set aside.

Coarsely chop the greens. Combine with 1/4 c Parmesan and goat cheese. Mix well. Pour cream over top and lightly stir. Spread in a butter 5 - 6 cup gratin dish. Season with salt and pepper. Top evenly with breadcrumbs.

Bake in preheated 375 degrees oven for 30 minutes, until the liquid is reduced. Serve warm.

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