Green 50 Years

My Grandmother-Nanny- Santa Francoletti from Ancona, Italy had the family green about fifty years ago. When she said GO GREEN we headed for the back yard to pick the young Dandelions. She would cook them in many different ways. Usually we would have a big bowl full of the weed raw, with olive oil red wine vinegar salt and pepper... a salad, with a good chunk of fresh Italian crusty bread. Or she would wilt them (boiled) then toss them in a hot pan with fresh garlic and olive oil. Cooking would take out a lot of the bitterness you get when eaten raw. I enjoy the bite of the raw ones the best. If you pick them she always insisted we go where there were no dogs. A fenced yard or lot is best. After picked they must be soaked in clear cold water for 10 minutes and then throw the water and soak again for another 10 minutes or so. This must be done to make sure all the dirt or sand is out. Dandelions are rich in Vitamin C and Iron also high in fiber. You need a large bag to make a meal (at least 3 to 4 pounds). For the D-Weed to cook; start with a hot pan and about 1/4 cup and a drop more of olive oil. Four or five peeled and chopped cloves of garlic, more if you prefer, and a pinch of red pepper flakes. After the garlic cooks a few minutes, toss well with your cooked tender greens and serve. A sprinkle of good Parmesan on top is the way we like it. Mangia

If the bitter Dandelion weed is not for you, I suggest you go to your favorite store and pick out the greens you like. Mustard, Turnip, Collards, Spinach. I go to Trader Joe’s and get a one pound bag of their Southern Greens Blend, a clean chopped mix of the above mentioned greens. The back of the bag gives you four great recipes... an added value.

Louisiana Style Greens and Sausage

2Tbs. Olive Oil
1 Onion chopped
8 oz. your fave sauage
2 cups low sodium chicken broth
Salt to taste

In a 4 quart pot, over medium heat, cook onions in olive oil until soft. Add the Sausage (cut into 1/2/inch slices), greens and chicken broth and stir. Simmer gently over low heat for about 40 minutes or until greens are tender. Salt and pepper to taste. Serves 3-4... this recipe is from the Trader Joe Greens Bag. I added a few changes. Mine is good as is Traders. Good Crusty Bread is a must with this dish and you may dunk, Santa Francoletti says is ok. NOW GO GREEN.