Wilted Dandelion Greens with Dried Figs and Pine Nuts

Posted by Diana van Eyk on March 4th, 2011

I had the best intention to find a recipe using fresh dandelion greens for a spring cleanse, but when I found this one, my

photo: Creative Commons, stu_spivack's photostream

inner “Decadent Di” insisted that I post it instead!  This recipe still uses dandelion greens, with their incredible liver cleansing properties, but sounds absolutely delicious.  I’ve adapted this recipe from the A Hungry Bear Won’t Dance site. When I pick dandelion greens, I always choose the small, young, vibrant greens to avoid bitterness.

Ingredients

• 1-1 1/2 or so tbsp. red wine vinegar or sherry vinegar
• 2-3 tbsp. olive oil
• 1 1/2 tsp. (or to taste) maple syrup
• 1 large shallot, minced
• 5 or 6 medium dried figs, cut into quarters
• 1 large bunch dandelion greens, stems removed, washed, and cut into three inch lengths
• 1/2 cup (or more) pine nuts

Heat a small saute pan over medium heat. Add the pine nuts and stir or toss regularly until golden brown. Remove from heat and set aside.

Heat the olive oil in a large saute pan and add the minced shallots. Cook over medium heat until soft. Add the vinegar and maple syrup, and taste for balance. Add more oil or more vinegar depending on your taste.  Add the figs, and cook slightly until they soften, about a minute. Lower the heat, and stir the dandelion greens into the pan and toss them around until just wilted.

Remove the greens from the pan, top with pine nuts, and serve immediately.