Quick Meals

Dandelion Greens with Easy Pan “fried” Chicken Thighs and Mixed Fried Potatoes

So we bought these dandelion greens from our local market’s organic section. First off, I cannot believe that I am “buying” weeds that can be foraged, but then again I am assured these “weeds” do not contain pesticides. Pesticide free weeds in my area would be a real feat with all of the corn fields and roundup (why roundup is bad)  galore being used. IMG_0868

Anyway, I have these greens on hand and have been throwing a few leaves in the juice mixes I make (more on juicing later). What to do with them before they go bad? I had a pack of fresh local chicken thighs to go with the greens and some small red potatoes and locally grown sweet potatoes. Sounds like a meal! 

First off, I love to take chicken thighs (these were small cut up thighs with the skin on) and put them in a bag throw in some olive oil and toss them with a seasoning mixture (salt,pepper garlic, thyme, sage, smokey parprika). Then I fry them skin side down in some coconut oil over a medium high heat so that skin gets nice and crispy. Flip after about ten minutes and cook the other side for another ten. Done!

Cut up the potatoes into small bite sized pieces and sprinkle them with salt ,pepper, and garlic in a pan of coconut oil. Fry until they crisp up, about 20 minutes.

In the meantime, while you other stuff is cooking, cut off the bottom stems of the greens up to where the leaf starts, then rough chop the dandelion greens (about 2-3 cups) and rub some olive oil into the greens with a couple teaspoons of salt and some lemon juice. While I was chopping potatoes I cut up 2 cloves of garlic, and a shallot or two. Before the thighs started cooking I cut bacon up and threw that in the oven on 425, remove the bacon and set aside. Put the garlic and shallot in the bacon grease pan over medium heat and start frying until the onion starts to turn clear. Toss in your greens and cook for about five to eight minutes, tossing frequently (the green will be wilted and soft). Remove from the heat and pour a TB of apple cider vinegar over the greens (more or less for taste) and then drizzle 1-2 TB of honey (or maple syrup) over the greens and put the bacon back in and mix. You can also add cayenne pepper or hot sauce for a little spice! 

That’s it, enjoy! This meal was complete in less than 30 minutes and it was satisfying, nutritious, and oh so tasty!

Dandelion Greens with Bacon Dressing
Serves 2
Easy nutritious organic greens. You can use any dark green leafy vegetable for this recipe (Kales, Spinach, Chard).
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 Bunch Dandelion Greens
  2. Juice of 1/2 Lemon
  3. 2 tsp salt
  4. 1 tsp pepper
  5. 1TB Apple Cider Vinegar
  6. 1-2 TB Honey or Maple Syrup
  7. 1/4 C Bacon Pieces
  8. Grease From Bacon
  9. Cayenne or Hot Sauce to taste (optional)
Instructions
  1. Cut off the bottom stems of the greens up to where the leaf starts, then rough chop the dandelion greens (about 2-3 cups) and rub some olive oil into the greens with a couple teaspoons of salt and some lemon juice. Cut up 2 cloves of garlic, and a shallot or two. Cook bacon pieces till browned, set aside.
  2. Put the garlic and shallot in the bacon grease pan over medium heat and start frying until the onion starts to turn clear. Toss in your greens and cook for about five to eight minutes, tossing frequently (the green will be wilted and soft).
  3. Remove from the heat and pour a TB of apple cider vinegar over the greens (more or less for taste) and then drizzle 1-2 TB of honey (or maple syrup) over the greens and put the bacon back in and mix.
Notes
  1. You can also add cayenne pepper or hot sauce for a little spice!
The Organic Spoon http://www.organicspoon.com/