3 february yardenbox

In Uncategorized on 02/02/2012 by jenn in the yarden

Contents: 2 kinds of collards, 2 kinds of sorrel, Italian dandelion, baby arugula, and flowers.
Here’s a recipe from

Garlic Parsley Dandelion Greens
adapted from Nouveau English Cookery Serves 4

4 tbsp. butter or olive oil (I often use half of each)
4 tbsp. Italian parsley, finely chopped
1 teaspoon minced garlic, or more to taste
S & P to taste
1 generous bunch dandelion greens, washed and shredded
1 tbsp. pimientos, chopped

Melt butter/oil in a pan. Add parsley, garlic, salt & black pepper. Fry gently for 3 minutes. Add pimientos. Cook for 4 minutes. Add dandelion greens and simmer gently for 5 minutes until tender. Serve hot as a side dish to pork or chicken.

I’m excited to get the benefits of the dandelion greens: tons of Vitamins A and C, fiber, iron, and calcium!


One Response to “3 february yardenbox”

  1. OMG! the Collards are amazing sooo fresh & they are the bomb with the bacon…. Looking forward to the dandelion greens! Thanx for farmbox fridays!

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