Gingered Dandelion Greens

Spinach can be substituted for the dandelions. Pick the dandelion greens while they are young and tender.

1 pound of dandelion greens
1 Tbsp of olive or udo oil
1 onion, sliced
3 cloves of garlic
3 ounces of shitake mushrooms, sliced
2 tsp. chopped fresh ginger
1 Tbsp tamari or dark low sodium soy sauce
juice of 1/2 lemon

1. Wash dandelion greens and cut off tough stems.

2. Bring a pot of salted water to a boil. Immerse greens for 1 minute; remove to a colander and run under cold water. Set aside.

3. Heat olive or udo oil in a large skillet. Add onion and saute over medium heat, stirring occasionally, until soft, about 4 minutes.

4. Add garlic and mushrooms; cook 4 minutes more.

5. Stir in reserved greens, ginger and tamari. Cook 3 minutes, then remove from heat.

6. Add lemon juice.

adapted from Oprah magazine, June 2010.

Vignarola

It’s a sprightly, fresh seasonal mix of fava beans, baby artichokes, asparagus and peas in a light, white wine sauce. Paper-thin shavings of Pecorino garnish the top, resting lightly on the vegetables.

Vignarola

Yield 2 servings
Time 35 minutes

Ingredients
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1 to 2 tablespoons Chenin Blanc or Sauvignon Blanc (optional)
1/2 cup finely chopped onion
4 baby artichokes, outer green leaves discarded and stems trimmed, cut lengthwise into quarters or sixths
7 large asparagus, peeled, ends trimmed, cut diagonally into 1/2-inch slices
1/4 cup fresh or frozen English peas
3 scallions, trimmed and discarded, cut diagonally into 1/2-inch slices
Salt and freshly ground black pepper
Large, thin shavings of pecorino romano, for garnish.

Method
1. In a medium saucepan, combine olive oil and 1/2 cup white wine. Place over medium-low heat and bring to a simmer. Add onion and artichokes, and simmer gently for 5 minutes. Add asparagus, and simmer for 3 to 4 minutes.
2. Add fresh or frozen peas, and simmer for 2 more minutes. Add scallions, and simmer for 1 more minute. Season with salt and pepper to taste. The sauce should be the consistency of heavy cream; if necessary, add 1 or 2 tablespoons of wine and cook for 2 minutes more.
3. Divide the vegetables and the oil and wine sauce among two serving bowls. Garnish with shavings of Pecorino Romano and a twist of black pepper.

Source: Adapted from Chef Matteo Bergamini, the executive chef, SD26