Total Time
30mins
Prep 15 mins
Cook 15 mins

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 Nutrition

  • 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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