Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
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Let me see if I can reconstruct this. I made it yesterday, and it was pretty good! DH couldn't stop eating it.
I had some leftover dandelion greens sauteed with onion and garlic, along with some nuked asparagus.
Sautee 1/2 onion, chopped, in olive oil until transparent. Add 2 cloves minced garlic and sautee. Add 1Qt. Chicken stock. Cook over medium heat. Chop 1/2 lb. asparagus, add to pot. Chop a huge handful of chives, add to pot (optional). Throw in chopped dandelion greens (I had leftover, about 1/4-1/2 cup, more if you have it), let boil, stirring occasionally. Add a T. of Better Than Boullion chicken stock. Sprinkle dried pepper flakes to taste. A squeeze of lime juice. Added 2T. Grated parm from the green container. I had a bunch of dehydrated Hen of the Woods mushrooms, threw in a handful, powdering some. Probably any mushroom would work. Used the stick blender to make it chunky. Turned heat to low and added a handful of yogurt cheese (you can use Greek or plain yogurt) to thicken, and stick blend some more.
Serve with saltines or oyster crackers.
I had some leftover dandelion greens sauteed with onion and garlic, along with some nuked asparagus.
Sautee 1/2 onion, chopped, in olive oil until transparent. Add 2 cloves minced garlic and sautee. Add 1Qt. Chicken stock. Cook over medium heat. Chop 1/2 lb. asparagus, add to pot. Chop a huge handful of chives, add to pot (optional). Throw in chopped dandelion greens (I had leftover, about 1/4-1/2 cup, more if you have it), let boil, stirring occasionally. Add a T. of Better Than Boullion chicken stock. Sprinkle dried pepper flakes to taste. A squeeze of lime juice. Added 2T. Grated parm from the green container. I had a bunch of dehydrated Hen of the Woods mushrooms, threw in a handful, powdering some. Probably any mushroom would work. Used the stick blender to make it chunky. Turned heat to low and added a handful of yogurt cheese (you can use Greek or plain yogurt) to thicken, and stick blend some more.
Serve with saltines or oyster crackers.
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