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From Edible Seattle March/April 2011
Makes: 6 servings | start to finish: 1 1/2 hours
There’s nothing particularly sexy about these, but there’s nothing sexy about a hangover, either. Long eaten for their diuretic and liver-detoxifying properties, dandelions develop their protective bitterness over the summer months. Made with tender spring dandelions (the best leaves are picked from plants that haven’t flowered), this homeopathic version of Southern collard greens ends with a soothing porcine broth that’s the perfect liquor after you liquor—and leaves a good gloss on your lips. If your leaves are bitter, try adding a touch more sugar.
1/4 pound thick-sliced pancetta (or bacon), diced
2 large cloves garlic, crushed
Pinch crushed red pepper flakes (optional)
6 cups water
1 pound dandelion greens, chopped into 4” lengths, if long
1 to 2 tablespoons sugar
1 to 2 tablespoons sherry vinegar
Salt and freshly ground pepper
Heat a large, heavy-bottomed pot over medium heat. Add the pancetta, and cook for 10 minutes, stirring occasionally, or until crisp. Add the garlic and crushed red pepper, stir for a minute or two, then add the water, and bring the mixture to a simmer. Cook for about 15 minutes, adjusting the temperature if necessary to maintain a bare simmer. Add the greens, and simmer for 1 hour, stirring occasionally. Add sugar, vinegar, salt, and pepper to taste, and serve hot.
*gluten-free
*dairy-free
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