50 Best Plants on the Planet (25 page)

If stored unwashed, wash as directed above.

Remove tough lower stems from
3
pounds of clean dandelion greens; stack the leaves and cut them crosswise into
2
-inch pieces. Place a Dutch oven or medium pan with about
4
cups water and a good pinch of salt on high heat; bring to a boil and add the greens. Cook until the leaves are tender, about
8
minutes. Drain in a colander and refresh with cold water. Drain well, pressing out the excess water (they can be refrigerated airtight at this point if desired). Heat
3
tablespoons extra-virgin olive oil in a large, deep skillet on medium-high heat. Add
2
garlic cloves (minced) and a pinch of dried red pepper flakes. Stir for
30
seconds (do not brown the garlic). Add the greens and cook until heated through, about
4
minutes. Taste; add fresh lemon juice and/or salt as needed.

Cut
1
pound clean and trimmed dandelion greens into bite-size pieces. Heat
1
tablespoon extra-virgin olive oil in a large, deep skillet on medium-high heat. Add
1
garlic clove (minced) and cook for
20
seconds. Add the greens; cook, stirring frequently, for
2
minutes. Add
¼
cup dried cherries; cook, stirring frequently, until the greens wilt and are tender-crisp, about
2
more minutes. Season with fresh lemon juice, salt, and pepper.

Combine bite-size pieces of Bibb or butter lettuce and coarsely chopped dandelion greens. Whisk
1
tablespoon honey with
2
teaspoons hot water; add
1
tablespoon fresh lemon juice and
1
tablespoon extra-virgin olive oil. Season with garlic salt and whisk to combine. Add enough dressing to lightly coat the leaves. Garnish each serving with cored, sliced (unpeeled) Fuji or Gala apples.

Preheat the oven to
400
degrees F. Heat
1
tablespoon extra-virgin olive oil in a medium skillet on medium-high heat; tilt the pan to distribute it over the surface. Add
2
medium onions (halved, thinly sliced) and stir. When the onions start to brown, reduce the heat to medium-low. Spread the onions out evenly over the pan and cook, stirring occasionally. After
8
minutes, sprinkle some salt over the onions. Allow them to cook until they are richly browned, watching closely to prevent burning. Cut two
9
-by-
12
-inch sheets of lavash lengthwise into
3
-inch rectangles. Coat
2
rimmed baking sheets with nonstick olive oil spray. Cut
8
fresh figs into
¼
-inch crosswise slices. Coarsely chop a good handful of clean dandelion greens. Top each lavash with caramelized onion, fig slices, and dandelion greens. Drizzle with olive oil and top with a few shaved pieces of fontina or Asiago cheese. Bake until the lavash is crisp and the cheese melts,
2
to
4
minutes. Cut each lavash into
2
-inch pieces and serve.

Sauté chicken coated with cooked quinoa and the exterior becomes beautifully crisp, much crunchier than a bread crumb veneer. The crunchy coating is a welcome contrast to the creamy greens.

Yields
4
servings

NUTRITIONAL INFORMATION

(per serving)

calories
430

fat calories
130

total fat (g)
14

sat fat (g)
2.5

cholesterol (mg)
155

sodium (mg)
560

total carbohydrates (g)
40

fiber (g)
3

sugars (g)
1

protein (g)
34

vitamin A IUs
35
%

vitamin C
15
%

calcium
8
%

iron
25
%

1 cup uncooked white quinoa

¼
teaspoon salt

1
½
tablespoons minced unpeeled fresh ginger

⅓
cup finely diced sweet onion, such as Maui or Walla Walla

2 tablespoons chopped fresh Italian parsley

2 teaspoons minced lemon zest (reserve juice)

Freshly ground black pepper

⅓
cup all-purpose flour

2 eggs

4 tablespoons extra-virgin olive oil

4 boneless, skinless chicken breasts (4 to 5 ounces each;
see Cook's Note
)

1 cup (packed) bite-size pieces dandelion greens

1
.
Put the quinoa in a strainer and rinse it with cold water. Shake the handle to remove the excess water. Bring
1
¼
cups water to a boil in a medium saucepan. Add the quinoa and salt. Reduce the heat to low and cover; simmer for
10
minutes, or until all the water is absorbed. Stir in the ginger and cover. Remove from the heat and let sit, covered, for
10
minutes. Stir in the onion, parsley, and zest, and season with salt and pepper.

2
.
Spread the quinoa mixture on a rimmed plate or pie plate. Put the flour on a separate rimmed plate or pie plate. Put the eggs on a third rimmed plate or pie plate; lightly beat them with a fork.

3
.
Heat
3
tablespoons of the oil in a large, deep nonstick skillet on medium heat. Dip one chicken breast in the flour to lightly coat, then in the eggs, then in the quinoa mixture, pressing the quinoa to help it stick to the surface. Put the chicken in the skillet. Repeat with the remaining chicken breasts. Cook for
6
to
8
minutes, or until the surfaces are richly browned; turn with a wide spatula. Reduce the heat to medium-low. If the pan is dry, add a little more oil.

4
.
Add the greens, placing them around and between the chicken. Cook until the chicken is thoroughly opaque (the internal temperature should be
165
degrees F), about
6
to
7
minutes more. Taste the greens; if desired, season with fresh lemon juice. Serve the chicken with the dandelion greens on the side.

COOK'S NOTE
If using larger chicken breasts, use two skillets, cooking two breasts per skillet. Most likely the larger breasts will need
1
or
2
minutes more of cooking.

MEATLESS ALTERNATIVE
Prepare the quinoa mixture as directed in step
1
. Heat
2
tablespoon extra-virgin olive oil in a large, deep skillet on medium-high heat. Add the quinoa mixture and stir-fry until it starts to lightly brown and begins to get crisp. Add
2
teaspoons additional oil and the dandelion greens. Cook, stirring frequently, until the greens wilt. Taste and adjust the seasoning as needed, adding some fresh lemon juice if desired.

Wheat berries are whole kernels of wheat that have the bran still intact. Use either red or white wheat berries in this recipe; they have similar flavors and the same chewy texture. Look for wheat berries at natural food stores or in supermarkets with large natural food specialty sections. Serve this dandelion green–enriched side dish warm.

Yields
8
side-dish servings

NUTRITIONAL INFORMATION

(per serving)

calories
160

fat calories
70

total fat (g)
8

sat fat (g)
2

cholesterol (mg)
5

sodium (mg)
140

total carbohydrates (g)
18

fiber (g)
4

sugars (g)
0

protein (g)
6

vitamin A IUs
15
%

vitamin C
4
%

calcium
6
%

iron
6
%

1 cup uncooked wheat berries (
see Cook's Note
)

⅛
teaspoon salt

1
½
tablespoons extra-virgin olive oil

⅓
cup coarsely chopped walnuts

¾
cup coarsely chopped dandelion greens

⅓
cup chopped pitted green olives

Freshly ground black pepper

1 tablespoon red wine vinegar

½
cup crumbled blue cheese

1 tablespoon minced fresh basil

1
.
Put the wheat berries in a medium saucepan with
3
cups water and the salt. Bring them to a boil on high heat; cover and reduce the heat to medium-low. Simmer, covered, for
50
to
60
minutes, or until a few berries have burst and the grains are tender. Check from time to time to make sure there is water in the pan during cooking; add more if needed. Drain well.

2
.
Heat the oil in a large, deep skillet on medium-high heat. Add the walnuts and stir to coat them with oil; cook until they are lightly browned, about
2
minutes, stirring frequently. Watch carefully because nuts burn easily; turn down the heat if necessary to prevent overbrowning.

3
.
Add the wheat berries, greens, and olives. Season with salt and pepper. Cook, stirring frequently, for
2
minutes. Add the vinegar and remove from the heat. Stir in
¼
cup of the cheese and the basil. Top with the remaining cheese and serve.

COOK'S NOTE
If you wish, cook a larger amount of wheat berries. Use leftover cooked wheat berries in vegetable-based soups, such as minestrone, or in cold grain-based salads dressed with citrus vinaigrette.

If you prefer to eliminate the oil, rather than sautéing dandelion leaves, gently steam them until they wilt and are piping hot. And if you like, vary the recipe by using yellow-fleshed (tan-skinned) sweet potatoes in place of russet or Yukon Gold. The sweet potatoes may take less time; be sure to cook them just until they are fork tender.

Yields
6
to
8
servings

NUTRITIONAL INFORMATION

(per
8
servings)

calories
130

fat calories
50

total fat (g)
6

sat fat (g)
2

cholesterol (mg)
5

sodium (mg)
160

total carbohydrates (g)
18

fiber (g)
4

sugars (g)
2

protein (g)
3

vitamin A IUs
120
%

vitamin C
60
%

calcium
15
%

iron
10
%

1
⅓
pounds russet or Yukon Gold potatoes, peeled, cut into 1
½
-inch chunks

Salt

2 tablespoons extra-virgin olive oil

1 pound dandelion leaves, small ones left whole, large ones torn into 2-inch pieces

Garlic salt

2 tablespoons 2 milk, plus more if needed

3 tablespoons low-fat buttermilk

1
½
tablespoons unsalted butter or soft tub margarine

Freshly ground black pepper

GARNISH
6 to 8 lemon wedges

1
.
Put the potatoes in a Dutch oven or medium pan. Add cold water to come
1
inch above the potatoes and a pinch of salt. Bring them to a boil on high heat. Reduce the heat to medium-high and simmer uncovered until they are fork tender, about
10
to
14
minutes.