Olive oil dishes
Young dandelion leaves are bitter, and this dish balances that bitterness rather than hiding it: the leaves are briefly boiled, cooked in olive oil with plenty of onion, and finished with lemon. Although often confused with radika (wild chicory), dandelion is a different plant, with thinner leaves and a sharper flavor. Serve cold or warm.
Separate the leaves from the roots and discard any that are yellowed or tough. Wash them three times in plenty of water, until no soil remains at the bottom.
Add the leaves to boiling salted water and boil for 4–5 minutes, then drain. Discard the cooking water; some of the bitterness goes with it. Rinse with cold water, squeeze dry, and roughly chop.
Sauté the onion, cut into half-moons, in olive oil over low heat for 7–8 minutes, until sweet and soft.
Stir the crushed garlic for 30 seconds, then add the dandelion greens, salt, and Turkish red pepper flakes. Cover and cook over low heat for 6–7 minutes, until the greens wilt and glisten with oil.
Remove from the heat, drizzle with lemon juice, and stir 1 time.
Harvest dandelion (Taraxacum officinale) before it flowers, identifying it by its toothed leaves that spread close to the ground and its single hollow flower stem that releases milky sap when broken. Do not gather it from roadsides or treated gardens and fields. Never harvest a plant you cannot identify, and let the dish cool to lukewarm in the pot before serving.
Karahindibayı haşladıktan sonra suyunu döktüm, acılığın çoğu o suyla gidiyor. Genç yaprak bulamayanlar iki su değiştirsin.
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