| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian4 |
6 |
servings |
INGREDIENTS
| 4 |
|
Potatoes; (4 to 6) |
| 2 |
|
Cloves garlic; chopped (2 to 3) |
| 2 |
qt |
Basket or more dandelions |
| 1/2 |
ts |
Red hot pepper; crushed |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Dandelions are FREE. If fresh picked, best before they flower. Clean and
wash thoroughly. Boil potatoes in lg. pan about half an hour; depending on
size, add dandelions and continue cooking till both are tender. Remove from
water (water makes excellent base for soups, peel and mash potatoes, cut
dandelions if large, and mix together.
In lg. skillet, sauté.garlic and red pepper in olive oil about a minute.
Add potatoes and dandelions and continue to cook another minute. Add
potatoes and dandelions and continue to cook another 15 minutes. Enjoy with
fresh crusty Italian Bread and dry red wine. You may also used leftover
mashed Potatoes. Brought to Ellis Island in 1937.
Per serving: 145 Calories (kcal); 9g Total Fat; (55% calories from fat); 2g
Protein; 15g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
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