Early in the Spring, my CSA often included dandelion greens, so I’m always look for new ways to cook this bitter herb. The week of this dish, however, we just chomped through all of our lettuces and greens so quickly that I was out in the yard harvesting our homegrown dandelion greens by the weekend! This recipe, from “Super Natural Everyday,” really benefits from soaked, rather than canned chickpeas (as they stay so much firmer) a nice healthy spritz of lemon juice and zest, red pepper flakes and a soft boiled farm-fresh egg. A simple dinner, or lunch, full of protein and flavor!
If you don’t have dandelion greens anymore, you could easily substitute another bitter green or kale. Though I encourage you to buy this great cookbook, I thought I’d include the recipe this time.
2 cups / 10 oz / 280 g cooked chickpeas (see page 215), or 1 (15-ounce / 425g) can chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
Fine-grain sea salt
3 or 4 handfuls of young dandelion leaves, stems trimmed
Grated zest of 1 lemon
Put the chickpeas in a medium bowl.
Take out a large skillet, and, while it is still cold, add the olive oil, garlic, red pepper flakes, and 2 big pinches of salt. Stir over medium heat until the garlic starts to sizzle; it should not begin to brown. Toss the dandelion greens into the skillet and stir until they begin to wilt, 15 seconds or so. Stir in the lemon zest.
Pour the greens over the chickpeas and toss. Taste, and add a bit more salt if needed. Transfer to a platter and seve warm or at room temperature.
serves 2 as a main dish, 4 as a side dish