Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young leaves instead of big, woody, hairy ones. Dry the dandelion greens very well before adding the cheese sauce so that it doesn't split or become watery. If you can't get dandelion greens, tender young Swiss chard leaves make a perfect substitute.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
MethodIn large pot of boiling salted water, blanch dandelion greens just until tender, 2 to 5 minutes. Drain and squeeze out liquid. Coarsely chop; arrange in greased glass baking dish or shallow gratin dish.
Meanwhile, in small saucepan, heat butter over medium heat; cook shallot and garlic until softened, about 3 minutes.
Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in milk, salt, pepper and nutmeg. Reduce heat and simmer, whisking occasionally, until thickened, 5 to 7 minutes.
Stir in 1/3 cup (75 mL) of the Gruyère cheese; pour over dandelion greens. Sprinkle with remaining Gruy? and Parmesan cheese.
Bake in 400°F (200°C) oven until bubbly and browned, about 25 minutes.
Nutritional facts Per serving: about
- Sodium 644 mg
- Protein 15 g
- Calories 289.0
- Total fat 15 g
- Cholesterol 43 mg
- Saturated fat 8 g
- Total carbohydrate 28 g
- Iron 40.0
- Folate 27.0
- Calcium 58.0
- Vitamin A 223.0
- Vitamin C 83.0