Sauteed Dandelion with Apricot and Golden Raisins

Speaking of dandelions, here's a springtime twist on winning the weed wars:

Ingredients

Olive oil

1 red spring onion, halved and sliced (or sub a shallot)

Small handful golden raisins

1 bunch dandelion greens, cut crosswise into ribbons

1/4 cup chicken broth

1 ripe apricot, halved and thinly sliced

Heat the olive oil in a pan over medium heat. Add the onion and saute for a couple of minutes until soft, then add the raisins and cook for a minute more. Fold in the greens and saute, stirring, for another minute or so, then pour in the chicken broth. Stir once or twice, then cover and let simmer for 3-4 minutes. Remove the lid and simmer until the excess liquid boils off. 

 

Turn off the heat, fold in the apricot slices, and cover. Let sit for 1-2 minutes till the apricots have just warmed through, and then serve.

Serves 2-3.

Conquering the Cauliflower, Phase I: The Iron Skillet

It has long been my dream to conquer the cauliflower. Partly because of the alliteration, and partly because—let's face it—the cauliflower is unexciting. Bland. Boring. Unmemorable.

There's nothing wrong with it...it's just not the sort of vegetable one would rave about. No one has ever been moved to expound upon the cauliflower. No sonnets have been written. No Trojan ramekins delivered. No exclusive cookbooks devoted to the cause. (Okay, probably this last one's not true. But you get the idea.)

Except that then, one day, we ordered some cauliflower at Tuli Bistro, and I realized the error of my ways. Cauliflower, it turned out, was neither bland nor boring. Steamed cauliflower is bland and boring. Boiled cauliflower is bland and boring. Cauliflower done right is momentously, shockingly delicious.

Ingredients
1 head cauliflower (green* or white), divided into smallish florets
Olive oil
1 yellow onion, halved and sliced into thin half rings
2 tbsp golden raisins
1 tbsp pine nuts
1/4-1/3 cup veggie broth
Kosher salt
Freshly ground white pepper
Lemon wedges

Heat a large cast iron skillet over medium heat. When hot, add a generous glug or two of olive oil, and swirl to coat the pan. After a few seconds, add the onion. Saute, stirring occasionally, until the onion softens and begins to smell sweet.

Push the onion to the side of the pan, and add the pine nuts to the other side. Stir until lightly toasted on one side, then combine with the onion and continue cooking until the onion just starts to turn golden here and there. Add the sultanas, stir once, then add the cauliflower and stir to combine. (If you had a large head of cauliflower, you may run out of room...just stick the rest in the fridge for later rather than overflowing the pan.)

Drizzle liberally with more olive oil and pan-fry for 4-5 minutes, stirring from time to time. Add a pinch or two of salt and a slosh of broth (just enough to create some steam -- about 1/8 cup), cover, and turn the heat down to medium-low. Steam for 12-15 minutes, checking and stirring at 3 minute intervals (and adding a little more broth when it starts to dry out again). The goal is for the bottom to turn golden brown (without burning), while the cauliflower cooks through. So, if it starts to brown too much, turn the heat down a little and add a bit more broth. If it's not browning at all, turn the heat up a touch or wait longer before stirring, and don't add more broth yet.

When the cauliflower is nicely browned and tender (a fork should insert easily), turn off the heat. Sprinkle with a salt and white pepper to taste, drizzle very lightly with lemon juice, stir once, and serve. Garnish with lemon wedges on the side.

Serves 3-4.

*Green cauliflower, it turns out, is higher in protein than the white variety. Also it's green. Also cauliflower is a complete protein (who knew?). Also—did I mention?—it is shockingly delicious.

Dandelion Greens with Golden Raisins and Caramelized Onion

For any vegetable adventurers out there who can't quite bring themselves to like bitter greens, here's a way to try dandelion greens that takes out almost all of the bitterness with the addition of sweet golden raisins, caramelized onion, and toasted almonds.

Ingredients
A handful of sliced almonds (optional)
Olive oil
1/2 large yellow onion, thinly sliced
A handful of golden raisins
1 bunch red-stemmed dandelion greens, chopped, rinsed well, and dried in a salad spinner
Salt & pepper

Toast almonds in a pan over medium heat, stirring frequently, until lightly brown and fragrant. Remove from pan and set aside. Adjust heat to medium-high, add olive oil, then the onion. Saute until golden, stirring, then turn the heat down to medium and cook a little longer until it smells very sweet and starts to brown. Add the raisins and stir a few times, then add the dandelion greens and a pinch of salt and saute until wilted. Sprinkle with a little black pepper and serve, with or without toasted almonds on top.

Serves 2.