Stir fried dandelions and potatoes is a quick and tasty Italian classic. Commonly, it is served as a hot salad for appetizer, or aside meats, eggs, or salty fish, like anchovies or sardines. I really love stir fried dandelions, they are very healthy greens! Their bitter taste pairs perfectly with the sweet of golden potatoes and the salty flavor of Pecorino Romano cheese. When the weather permits to grill outside my house, the stir fried dandelions are a must-to-eat aside steaks and sausages!
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- 1 Lb (450 g) dandelion greens
- 1 golden potato
- 4 shallots
- 7 tbsp extra virgin olive oil
- 1 tbsp Pecorino Romano
- ½ tsp black pepper
- to taste table salt
STEAMED DANDELION GREENS
Wash and raise the dandelion greens as times as needs to eliminate dirt. Steam or boil the dandelion just 5 minute. If is possible, save the water used to steam or boil the vegetables.
STIR FRIED DANDELIONS AND POTATOES
Peel and cut the shallots in quarters. Peel the potato as well, and cut into dices large ½ inch. Pour 3 tbsp of olive oil into a pan and place over medium heat. When the oil is very hot, but not smoky, pour the shallots in the pan and stir fry until golden. Now, add the potatoes and continue to stir fry for five minute more. Finally, add the dandelion reduced into pieces 3 inches long. Saute 5 minutes, then add ½ ladle of the water used to cook the dandelion. Cook over medium heat until the potatoes are cooked, but not mashed. If necessary, add a few spoon of water more. Finally, add grated Pecorino Romano cheese, black pepper, and salt to taste. Far from the heat, complete with 1 tbsp of olive oil for the portion and serve very hot.
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PRINTABLE VERSION
- 1 Lb (450 g) dandelion greens
- 1 golden potato
- 4 shallots
- 7 tbsp extra virgin olive oil
- 1 tbsp Pecorino Romano
- ½ tsp black pepper
- to taste table salt
- STEAMED DANDELION GREENS
Wash and raise the dandelion greens as times as needs to eliminate dirt. Steam or boil the dandelion just 5 minute. If is possible, save the water used to steam or boil the vegetables. - STIR FRIED DANDELIONS AND POTATOES
Peel and cut the shallots in quarters. Peel the potato as well, and cut into dices large ½ inch. Pour 3 tbsp of olive oil into a pan and place over medium heat. When the oil is very hot, but not smoky, pour the shallots in the pan and stir fry until golden. Now, add the potatoes and continue to stir fry for five minute more. Finally, add the dandelion reduced into pieces 3 inches long. Saute 5 minutes, then add ½ ladle of the water used to cook the dandelion. Cook over medium heat until the potatoes are cooked, but not mashed. If necessary, add a few spoon of water more. Finally, add grated Pecorino Romano cheese, black pepper, and salt to taste. Far from the heat, complete with 1 tbsp of olive oil for the portion and serve very hot. 
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