A huge bonus to being a food blogger is the chance to sample and comment on [ if you choose to] foodie stuff from food manufacturers. A representative from said company will reach out asking if you’d be interested in ‘testing’ their product; sometimes with the caveat of a possible blog post if the product cuts the mustard, sometimes it’s just implied. I rarely accept, mainly because I don’t want to hurt anyone’s feelings. However, when JAKEMAN’S MAPLE PRODUCTS asked if I’d sample a bottle of pure maple syrup, I was all over it.
I didn’t want to do another post on pancakes, so I headed off to the grocery store in search of maple syrup inspiration. There, glistening with mist, were pristine, crisp bunches of cultivated DANDELION GREENS. Unlike the nasty suckers you pull out of your lawn, these greens are slender, tender leaves of bitter, weed goodness. And there’s the rub, they’re as bitter as hell, so you need something to balance them out. What better than PURE CANADIAN MAPLE SYRUP!
Whenever I work on a new plate, I look for symmetry between bitter, sweet, sour, salt and umami; dandelion greens, pure maple syrup, white wine vinegar, sea salt, garlic. I give you…
BRAISED DANDELION GREENS WITH MAPLE SYRUP
- 1 pound dandelion greens, tough lower stems discarded
- 1/4 cup extra-virgin olive oil
- 3 large garlic cloves, cut in slivers
- 1/4 teaspoon dried hot red-pepper flakes
- 1/2 teaspoon fine sea salt
- 2 tablespoons white wine vinegar
- 2 tablespoons Pure Canadian maple syrup – I used JAKEMAN’S
- Heat oil in a 12-inch heavy skillet over medium heat
- Fry garlic and red-pepper flakes, stirring, until pale golden, about 30 seconds.
- Add dandelion greens and sea salt and toss until coated with oil and the greens begin to wilt, about 2 minutes. The dandelion leaves will start to turn slightly brown – that’s OK.
- Add white wine vinegar to skillet.
- Again toss well to coat the greens.
- Remove to a platter.
- Drizzle with maple syrup and garnish with red onion rings.
- Serve immediately.
THE LOVE: If you’d prefer to remove some of the dandelion bitterness, blanch the leaves in boiling water for three minutes then plunge them into an ice bath. Once they’ve cooled, they’re ready to saute.
Thanks for reading.