Theodore Kyriakous Fricassee of Green Dandelion Leaves
Elevate your culinary repertoire with Theodore Kyriakous' Fricassee of Green Dandelion Leaves—a vibrant celebration of garden-fresh greens paired with zesty Mediterranean flavors. This seasonal dish highlights tender dandelion leaves simmered in a fragrant base of garlic, spring onions, and vegetable stock, enriched with a luscious egg-lemon sauce for a tangy, velvety finish. Fresh dill adds an aromatic burst, while a touch of olive oil ties it all together. Perfect as a light main or an elegant side, this fricassee is a versatile delight that brings out the best of simple yet bold ingredients. Serve warm with crusty bread for soaking up the sauce, and enjoy a taste of wholesome, rustic comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams dandelion leaves
- 3 tablespoons olive oil
- 4 pieces spring onions
- 2 pieces garlic cloves
- 500 milliliters vegetable stock
- 2 pieces eggs
- 2 pieces lemons (juiced)
- 2 tablespoons fresh dill (chopped)
- to taste salt
- to taste black pepper
Instructions
Thoroughly wash the dandelion leaves under cold running water to remove dirt and grit. Trim any tough stems and set the leaves aside.
Heat the olive oil in a large, heavy-bottomed skillet or shallow pan over medium heat.
Finely chop the spring onions and garlic cloves. Add them to the pan and sauté until softened and fragrant, about 3-4 minutes.
Add the dandelion leaves to the pan in batches, stirring frequently until they wilt down. This should take about 5-7 minutes.
Pour in the vegetable stock, ensuring the dandelion leaves are partially submerged. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
In a medium bowl, whisk together the eggs and lemon juice until well combined.
Temper the egg-lemon mixture by gradually ladling in a small amount of the hot cooking liquid from the pan while whisking constantly. This prevents the eggs from scrambling.
Pour the tempered egg-lemon mixture back into the pan, stirring gently over low heat until the sauce thickens slightly, about 2-3 minutes. Do not boil.
Stir in the fresh dill and season with salt and black pepper to taste.
Serve warm with crusty bread or alongside your favorite proteins. Enjoy!
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 17.8 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1140 mg | 88% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3444 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
