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Wilted Dandelion Greens With Goat Cheese And Pine Nuts Recipe - Cooking Index

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Wilted Dandelion Greens With Goat Cheese And Pine Nuts

Type: Vegetables
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlPine nuts
2 tablespoons 30mlOlive oil
1 1/2 cups 93g / 3.3ozThinly-sliced spring onions
1 cup 93g / 3.3ozGarlic clove - minced (large)
6 cups 1422mlStemmed dandelion greens
6 cups 240g / 8.5ozRoughly-chopped spinach leaves
1 1/2 teaspoons 7.5mlCoarse sea salt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/4 cup 36g / 1.3ozCrumbled goat cheese
2 teaspoons 10mlArgan oil - see * Note

Recipe Instructions

* Note: Argan oil, which is from Morocco, is available at specialty food markets, or substitute a nut oil, such as walnut or hazelnut oil.

Heat a small skillet over medium heat. Add the pine nuts and toast until lightly browned and fragrant, 4 to 5 minutes (keep on eye on them so they don't burn). Remove from the pan and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook 1 minute. Add the dandelion greens and spinach, cooking until slightly wilted. Add the salt, pepper and pine nuts and cook 1 minute.

To serve, place on a serving plate and lightly toss with half the goat cheese. Crumble the remaining goat cheese on top. Drizzle with the argan oil and serve warm.

This recipe yields 4 servings.

Each serving: 225 calories; 1,020 mg. sodium; 7 mg. cholesterol; 17 grams fat; 4 grams saturated fat; 13 grams carbohydrates; 9 grams protein; 5 grams fiber.

Source:
The Los Angeles Times, 05-28-2003

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