Today it’s braised weeds. More specifically Garlic-Braised Dandelion Greens with Pancetta.
I said I was going to bring only foods that I loved for a while and that’s what I am doing. Because I love food and I love eating. It’s an important social aspect in my life, and the food I choose to put in my mouth 3 times a day 7 days a week says a lot about me and my outlook. So I peck away at this keyboard trying to put into words the connections I see between life and the foods we eat. I enjoy sharing the foods that define my attitudes.
But food is not strictly entertainment you know. Our bodies require food in order to thrive. So I feel a responsibility towards you and the foods I present here. After all, we are talking about the health and vitality that allows us to enjoy life to the fullest.
So I am here today to cajole you with every mother’s mantra: EAT YOUR GREENS! Eating greens do not need to be a chore. Eating your greens is dandy. I don’t understand why people resist.
Fortunately “going green” seems to be catching on. I think America’s growing interest in the environment may finally make it cool to eat your greens too. And I am not talking about vegetarianism. Vegetarians choose to forego meat for all kinds of complicated reasons, not all of them are related to health issues. Because as I said the foods we choose to put into our bodies does help define us? It says something about us. That is why I am concentrating on some elemental foods that I love.
For me eating healthy is not about limitations, rules, trends, equations or painful self-denial. It’s about celebrating the bounty of life. One of life’s great bounties is the amazing variety of gorgeous greens that are available to us today. From feathery fern fronds to sprouting bulbs, some with leaves broad and bold or others with their tender grassy spears. They can be plump and ripe or they can be prickly unsightly thistles. Some of these greens are bitter, some sweet, others sour. There are even greens in a rainbow of colors! The abundance of wild and tame greens devoured these days utterly defies enumeration. So it’s not hard to find some way to enjoy eating your greens.
Braised Dandelion
So in order to encourage you to eat your greens, I have a simple and flavorful Garlic-Braised Dandelion Greens with Pancetta. It’s something I tweaked from an Emeril Lagasse recipe. It can be adapted to most any variety of green. Just know that a tender young spinach leaf may only take a couple of minutes to braise, where as kale might take 30 minutes.
Garlic-Braised Dandelion Greens with Pancetta serves 6 CLICK here for a printable recipe
- 3 oz sliced pancetta, cut into 1/4‑inch or smaller dice
- 1 c onion, cut into 1/4‑inch dice
- 4 cloves garlic, thinly sliced
- 1⁄4 t crushed red pepper flakes
- 3⁄4 c chicken broth
- 1 lb fresh young dandelion greens, tough ends trimmed, well washed
- 1 t sugar
- salt, to taste
Instructions
Heat a large skillet over medium-high heat and add the pancetta. Cook, stirring occasionally until crispy and all of the fat has been rendered 3 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper lined plate to drain and set aside.
Reduce the heat to low and allow rendered fat to cool slightly. Add the onions, garlic and crushed red pepper and cook, stirring, until the onions are translucent, 2 to 3 minutes. Add the chicken broth and greens then cover the pan. Increase the heat to medium-high and cook 1 to 2 minutes, until greens are wilted. Uncover the pan and add the sugar and salt to taste. Stir to thoroughly combine. Cover the pan and continue to cook until the greens are tender, 5 to 10 minutes longer. The greens may be served warm or at room temperature, garnished with the reserved pancetta.
Anthony Bourdain did an episode in Spain where they ate these and the whole experience looked enticing! I love the pretty grill marks.
I’ve never heard of Calcotada, and I even spent 4 months studying in Spain, though I was in Madrid. Thanks for sharing the video, it looks like a lot of fun! I wish we did something like that in NYC…actually, I wish it were warm here because so far, it doesn’t feel like Spring has arrived 🙁
When it does, I’m having my own Calcotada feast!
I have never even heard of this event, but now I want to go to Catalonia:) I can only imagine the taste of charred spring onions augmented by the communal experience. Sigh.
But, I agree, let’s welcome spring with our local produce — a manifestation like they have in Spain might stop the deluge!
Have a great trip!
This looks fantastic, Greg. If I find baby leeks, I’m giving this a try (minus the fire grill on the street!!) Makes me want to go back to Catalonia!
Spanish food is one of my new interests; great post. Do you know if thickening with boiled egg is traditional at all or is that just sippity sup style? Just curious, as you’ve probably guessed from my own site, I am really in to learning about different cuisines.
I am so thrilled to see this post GREG- I still remember the earthy smell of all those leeks, wrapped in newspaper, charred over coals and eaten staright out from the ground, dipped in the sauce and into the mouth.
Nothing comes close with pints of cold beer..woo…hooo and for you to post this! You rock!
chow! Devaki @ weavethousandflavors
I saw an episode about the calcotada season/ritual on TV a while back, but I like this one set to music better.
What a fun idea to do this at home with leeks! I will have to try it.
P.S. I never put egg in Romesco…interesting.
I have never heard of this celebration but it sounds perfect to me!! Greg, have to say I absolutely love this phrase — “Because why should the Catalans have all the merry mayhem that ensues when food finds flame, and finally ignites the spring?”
Pure poetry — and so is a good romesco sauce which is one of my favorites!!
Roasting and grilling bring out the best in veggies. Gorgeous color on these, Greg. What’s the heat level from the nora chilis? I’m guessing somewhat mild since you included the seeds and stems.
Fun and timely Spring time dish!
I wish I could find that Mario and Gwyneth show the other comment mention- Oh heck send me back to Spain, and I will report first hand on this!
Not only have I gone mustard crazy, but onions go in everything I make. They have to!
I love roasted leeks, but I have yet to try them grilled! What a wonderful, rustic dish. I know I’d love it.
The romesco sauce sounds & looks fantastic and I could think of many things to use it with. A beautiful dish with the leeks. Thank you for sharing and educating me on something new! 😉
I <3 leeks. Oh yes. Yes, I do. And wouldn’t you know it…we’re working on a leek video as I write this. 😀
I am tired of having to google shit before I comment — if you cant come back down and talk to us reg’ler folk I am gonna’ give up! LOL I keep thinking of that one video you did in the kitchen (duh you do all of them in the kitchen) but its the closet one I am thinking about — it was like old cartoon vaudeville kinda thing where people could pop out of any door.…I wish it was more springy here in the Apple.
This looks incredible! I was first introduced to this on the PBS show — “Spain — On the Road Again” with Mario and Gweneth. I must make this over the weekend. Up here in the Bay Area, it has been raining so much too. I am not complaining, since we need the rain but so ready for Spring and sitting outside. Thank you for the beautiful recipe! Have a brilliant week!
I’ve never seen baby leeks! I love leeks though, so I’ll have to keep a look out for them from now on.