INGREDIENTS
1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste
DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9-inch pie plate with either butter or extra virgin olive oil.
Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.
With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.
Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.
Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.
In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.
Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.
Serve hot or at room temperature.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label dandelion greens. Show all posts
Showing posts with label dandelion greens. Show all posts
Sunday, January 13, 2013
Thursday, April 16, 2009
Spicy Dandelion Greens
INGREDIENTS
1 Tbsp plus 1/2 tsp sea salt
2 lbs dandelion greens, about 8 cups
1/4 cup extra virgin olive oil
3 medium cloves of garlic, crushed
1/2 tsp dried red pepper flakes (to taste) or chopped chile pepper to taste
1/4 cup pine nuts (optional, but tasty)
1 Tbsp lemon juice
DIRECTIONS
In a pot large enough to hold the greens, bring water with 1 tablespoon sea salt to a boil.
Wash the greens well, removing any stems left on the leaves. Cut into rough 2-inch sections cross-wise (across the leaf). Boil the greens for 4 minutes, then drain in a colander and rinse well with cold water, pressing the leaves to remove as much moisture as you can.
Heat olive oil in a pan or a wok over medium-high heat until hot but not smoking. Add garlic and sautee for 30 seconds. Add the greens, pepper, pine nuts (if using), and a 1/2 teaspoon salt. Sautee for three minutes or until moisture is removed from greens.
Add lemon juice and continue to sautee for an additional minute, or until greens start to crisp a bit around the edges.
Makes 4 side-dish sized servings.
1 Tbsp plus 1/2 tsp sea salt
2 lbs dandelion greens, about 8 cups
1/4 cup extra virgin olive oil
3 medium cloves of garlic, crushed
1/2 tsp dried red pepper flakes (to taste) or chopped chile pepper to taste
1/4 cup pine nuts (optional, but tasty)
1 Tbsp lemon juice
DIRECTIONS
In a pot large enough to hold the greens, bring water with 1 tablespoon sea salt to a boil.
Wash the greens well, removing any stems left on the leaves. Cut into rough 2-inch sections cross-wise (across the leaf). Boil the greens for 4 minutes, then drain in a colander and rinse well with cold water, pressing the leaves to remove as much moisture as you can.
Heat olive oil in a pan or a wok over medium-high heat until hot but not smoking. Add garlic and sautee for 30 seconds. Add the greens, pepper, pine nuts (if using), and a 1/2 teaspoon salt. Sautee for three minutes or until moisture is removed from greens.
Add lemon juice and continue to sautee for an additional minute, or until greens start to crisp a bit around the edges.
Makes 4 side-dish sized servings.
Friday, March 13, 2009
Red Dandelion Greens Fettuccini
Some people find dandelion greens too strong simply added to a salad, but here is a basic pasta recipe that uses them to the best effect. It also works for other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated Asiago cheese. When making the pasta, adjust the amount of flour to the moisture of the greens.
INGREDIENTS
2 cups dandelion greens
2 eggs
1 1/2 cups flour
1/2 tsp sea salt
DIRECTIONS
Put dandelion greens and eggs into a blender and blend until smooth.
Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
Turn out onto floured surface and knead until smooth (approximately 5 minutes).
Roll out with rolling pin to 1/8"-1/4″ thickness or thinner.
Allow to stand and dry 1 hour, then cut into strips.
Drop into boiling water and cook 1-2 minutes.
It is so tasty that it needs only butter and grated Asiago cheese. When making the pasta, adjust the amount of flour to the moisture of the greens.
INGREDIENTS
2 cups dandelion greens
2 eggs
1 1/2 cups flour
1/2 tsp sea salt
DIRECTIONS
Put dandelion greens and eggs into a blender and blend until smooth.
Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
Turn out onto floured surface and knead until smooth (approximately 5 minutes).
Roll out with rolling pin to 1/8"-1/4″ thickness or thinner.
Allow to stand and dry 1 hour, then cut into strips.
Drop into boiling water and cook 1-2 minutes.
Thursday, March 12, 2009
Wilted Dandelion Salad with Feta
INGREDIENTS
3-4 quarts dandelion greens
1 Tbsp extra virgin olive oil
1 tsp dry mustard
2 Tbsp sugar
6 Tbsp apple cider vinegar
3/4 tsp sea salt
1/4 tsp black pepper
Feta cheese to taste
DIRECTIONS
Wash the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
Heat the olive oil over medium heat. Mix together the mustard, sugar, vinegar, salt, and pepper, then add to the hot pan. When it begins to bubble, add the dry greens. Cover and cook the greens for about 3 minutes, until just hot and wilted.
Transfer to a warm vegetable dish and crumble feta all over the top.
3-4 quarts dandelion greens
1 Tbsp extra virgin olive oil
1 tsp dry mustard
2 Tbsp sugar
6 Tbsp apple cider vinegar
3/4 tsp sea salt
1/4 tsp black pepper
Feta cheese to taste
DIRECTIONS
Wash the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
Heat the olive oil over medium heat. Mix together the mustard, sugar, vinegar, salt, and pepper, then add to the hot pan. When it begins to bubble, add the dry greens. Cover and cook the greens for about 3 minutes, until just hot and wilted.
Transfer to a warm vegetable dish and crumble feta all over the top.
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