Before Spring sets and Summer is here, I had to try cooking dandelion greens. I've worked with just about every green except these bitter weeds. Thus, I picked up a couple of bunches at the local farmers market and got to work on this creamy dandelion dish.
To prep the tough greens and ensure that they are tender, you must blanch and steam them under a clean dish towel before assembling the gratin. The bitterness of the dandelion greens is cut by the addition of tangy goat cheese, salty parmesan, and garlic-infused cream.
To contrast the creaminess, the greens are topped with panko breadcrumbs, which results in a crunchy crust. This decadent dish is great served with beef or lamb and is just as delicious reheated — making it a new potluck favorite. Give this green gratin a try and keep reading for the recipe.
1/2 teaspoon unsalted butter Serves 4-6 as a side dish.
1 pound dandelion greens, about 1 large bunch
1 cup panko crumbs
3 tablespoons, plus 1/4 cup finely grated Parmigiano-Reggiano
1 1/3 cups heavy cream
2 garlic cloves, smashed and peeled
1/4 teaspoon lemon zest
1 1/2 ounces goat cheese
1/2 teaspoon unsalted butter
Serves 4-6 as a side dish.