Cook the Issue 2010: Creamy Dandelion Greens and Goat Cheese Gratin - FineCooking.com

My Recipe Box
Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Creamy Dandelion Greens and Goat Cheese Gratin

By liamsaunt, member

June 10th, 2010

I had not cooked with dandelion greens before so was not sure what to expect.  This was delicious.  The greens were not bitter or tough.  I did follow the recipe exactly (despite quailing at the 1.5 cups of cream!) and when everything was combined in the dish it looked like there wasn't enough greens, but once it baked it came together nicely.  I really enjoyed this but it is definitely too rich to be an everyday use of dandelion greens. That said, I am using some of the leftovers as a filling for omelets this evening! 


posted in: Gallery
Comments (1)

Pielove writes: Gorgeous! Also, I love your way with words, "quailing at the 1.5 cups of cream...". I think one could use the same amounts of cream, cheese, and topping for at least twice as much greens. Also, I wimped out on the cream and only used about 1/2 cup-- it was still delicious. Posted: 8:45 pm on June 10th

You must be logged in to post comments. Log in.

Cookbooks, DVDs & More

cook the issue