Braised Ground Pork, Potatoes and Dandelion Greens

November 3, 2011

Braised Ground Pork, Potatoes and Dandelion Greens

Philippe, Tucson CSA

There is something about dandelion greens and pork that
makes them a perfect combination as the fat of the meat
balances the bitterness of the greens.

I usually don’t blanch the dandelion greens for this recipe
because I like their bitter flavor, but if you prefer a milder
flavor, just blanch the greens for a few minutes in salted water.

1 pound ground pork, chorizo or Italian sausage
1 bunch dandelion greens, chopped in 2-inch segments
1 pound potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
Salt and pepper to taste

In a skillet on medium heat, sauté the meat until browned. No
need to add olive oil, as the meat will provide its own fat.
Add onions, garlic and potatoes. Stir until the onions are
translucent. Cover and reduce heat. Cook for 30 minutes or
until the potatoes are soft.

Add the chopped greens and stir until mixed.
Add salt and pepper to taste.

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