Posted By Joel on May 11, 2009

Italians love their bitter greens!

Bitter greens are used quite extensively on the Italian table: sauteed with garlic and oil, used in salads, cooked in soups, placed on top of crostini, combined with pasta and risotto - just to name a few

The complex flavors of bitter greens are really enhanced when contrasted against the flavors of other foods and Dandelion greens are one of the season’s best - if you’ve not given them a try I encourage you to get out to your garden, local farmers market or grocer.

Preparation is crazy simple:

Wash the greens thoroughly.  Heat some olive oil in a pan on medium low.  Brown a few pieces of garlic but don’t burn them.  Put in the greens all at once as if to “smother” the oil in the pan - keeps spattering minimized. Once the greens are cooked tender to your liking, remove them.  Cut them into smaller pieces with 2 or 3 passes of the knife or mezzaluna if you wish, takes 2 seconds.  Salt as you wish (salt will help balance the bitter component.)

A Few Serving Suggestions:

On top of crostini as an appetizer, along with slices of pecorino
Wine:  Vernaccia or Orvieto

Combine with a dish of pasta and spicy sausage
Wine:  Chianti, Nero d’Avola, Morellino, Rossi di Montepulciano, Montefalco Rosso

Combine with a dish pasta seasoned with garlic, olive oil, and toasted breadcrumbs
Wine:  Vernaccia, Orvieto, Verdicchio, Falanghina

With roasted potatoes and sweet sausage
Wine:  Chianti, Nero d’Avola, Morellino, Rossi di Montepulciano, Montefalco Rosso

As a pizza topping
Wine:  Your favorite regional red or white

Of course, you could serve simply as a side dish to meat and seafood entrees !

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