For us the end of winter means the annual purging of our coats and sweaters… and the sad realization that we retained a few more pounds in our gut than we had anticipated. Like our brethren in Major League Baseball, we've got our mind set on a spring training regimen for the season. For nourishment we visited our local farmers market and were delighted by the return of some kitchen favorites like leeks and avocados. A change in season is the best time to be a cook: so many possibilities and so much time to try them all. Here are some of our recipes that feature our most anticipated seasonal ingredients. Batter up!
Stir Fried Dandelion Greens Recipe
Trim the tough ends from the dandelion greens and discard. Wash the greens thoroughly and drain. Bring a large pot of salted water to a boil. Drop the greens into the boiling water and cook for 1 minute. Drain in a colander. When the greens are cool enough to handle, place them on a cutting board and cut into 2-inch ribbons. Heat duck fat in a large sauté pan or cast- iron skillet over medium-high heat. When the fat is hot, add the greens, stirring to coat with the fat. Add the salt, pepper, and garlic cloves. Cook, stirring frequently, until the greens are just tender, 2 to 3 minutes.