Ingredients Jump to Instructions ↓

  1. 8 cups dandelion greens -- (up to 12 cups), -- washed and drained

  2. 2 medium yellow onions -- chopped fine

  3. 2 medium carrots -- diced fine

  4. 1/2 teaspoon minced garlic -- to taste

  5. 4 tablespoons olive oil

  6. 1 small pkg couscous pasta -- (abt 2 cups) water according to pkg directions

  7. 1 small jar pimientos salt and pepper -- to taste

  8. 4 tablespoons lemon juice -- or to taste

Instructions Jump to Ingredients ↑

  1. Preparation : Boil couscous pasta according to package directions. Drain and set aside to cool. Heat oil in chicken fryer or Dutch oven. Add onion and carrot. Saute until tender. Add garlic and dandelion greens. Stir frequently while greens are wilting. Add pimientos with liquid from jar. Mix well. Add lemon juice, salt and pepper. Cook on low for about 15 minutes, stirring often. When the dandelion greens are tender, mix the cooked pasta in well. Adjust seasonings and serve or chill. This colorful dish may be served warm or cold. Notes: The greens taken from dandelions before they flower will be less bitter than those in full bloom. Also, be sure to wash and drain them well. Variation: use rice instead of couscous


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