Stewed Dandelion Greens with Chickpeas and ‘Nduja
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Dandelions are one of the easiest foods to forage for. Nearly everyone has access to dandelions, nearly everyone can identify them, and pretty much anyone can cook them up with ease!
There are a few things to keep in mind though:
- Be sure you’re foraging in an area free of pesticides, harmful pollutants, and animal waste!
- Be sure you’re able to identify what you’re foraging with 100% accuracy (this shouldn’t be much of a problem with spring dandelions).
- Be sure to harvest leaves BEFORE flowers emerge, otherwise they can be quite bitter.
- Dandelion leaves are best foraged for in the spring and late fall, post-frost – they are very bitter in the summer.
- Harvesting dandelion leaves in the early morning makes for the sweetest leaves.
- Make sure you wash dandelion leaves VERY well in lots of cold water.
- Remember, the roots, stems, buds, crowns, leaves, and flowers of the dandelion plant are all edible!
This Italian-inspired stew uses ‘nduja (en-doo-ya), a funky, spicy, cured Italian sausage that can be purchased in sausage form or jarred in Italian delicatessens or online. If you can’t find it, feel free to use crumbled Italian sausage, preferably venison, in its stead.
This stew makes a great meal for two, served with rice, or as a side for four diners. Replace the dandelions with any wild or store-bought greens!
Serves: 2 as a meal, 4 as a side
Time to Make: 45 minutes
Also Make With: Spinach, Nettles, Lambsquarters, Amaranth, Chicory, Arugula
Looking for more dandelion recipes? Check out this Fried Walleye with Dandelion Greens, Feta, and Chickpeas by Adam Berkelmans!
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Stewed Dandelion Greens with Chickpeas and ‘Nduja
2-4
servings15
minutes30
minutesServe this delicious springtime stew with warm, crusty bread.
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Ingredients
1 tablespoon olive oil
3.5 oz ‘nduja sausage (fresh or jarred) OR crumbled Italian sausage
1 medium onion, chopped
1 tablespoon tomato paste
2 cloves garlic, minced
1 small tomato, chopped
8 oz freshly-picked young dandelion greens, well-washed
1 can chickpeas, drained
1/2 cup chicken stock or water
1/4 cup grated Parmesan cheese, plus more for garnish
Kosher salt and black pepper to taste
Lemon wedges or cheeks for garnish
Preparation
- Add the olive oil to a skillet over medium heat. Add ‘nduja and break up with a wooden spoon, cooking until lightly browned, about 5 minutes.
- Add onion and cook for 5 minutes. Add tomato paste and garlic and cook for 2 minutes.
- Add the chopped tomato, dandelion greens, chickpeas, and stock, mix well, and cook for 6 minutes until it becomes a stew-like consistency. Add 1/4 cup grated parmesan, mix in, then season with salt and pepper to taste.
- Transfer to plates to serve. Garnish with a drizzle of olive oil, a spritz of lemon, and grated parmesan. Serve with warm, crusty bread.
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