Kimchi Creamed Dandelion Greens
Dandelion greens are an excellent addition to winter meals as they are a counterpoint to the heavy, dense foods we tend to crave and consume. These bitter beauties—so misunderstood—yearn to be embraced, not shunned, by the modern palate.
Americans, it seems, adore their bitterness cloaked in the guise of a morning ritual called coffee. But defiant dandelion greens in their unadulterated form are a tough sell. They demand something bold, something transformative. Enter kimchi, the audacious tango of spice and tang, and crème fraîche, with its velvet softness and easy charm. Together, they create an alchemy of opposites, a symphony of flavor where bitterness finds its balance. Consider it the side dish version of noise cancelling headphones.
Spread this revelation on a sturdy slice of sourdough, or let it cascade over a lush bed of creamy polenta. Either way, prepare for a moment where boldness and elegance meet, and the humble dandelion greens rise to their rightful place at the table.
INGREDIENTS
3 Tbsp olive oil, divided
1 medium onion, finely diced
1 tsp salt, divided
¾ c kimchi, finely chopped
⅓ c stock
1 medium bunch of dandelion greens, finely chopped
¼ c + 2 Tbsp crème fraîche
⅓ c panko
1 large clove garlic, minced
Chile flakes for garnish, optional
DIRECTIONS
Heat 2 Tbsp olive oil in a large skillet over medium low heat. Add onion and ½ tsp salt. Cover and saute for 10-15 minutes until the onion softens and becomes translucent.
Add kimchi and increase the heat to high. Cook for about 5 minutes until the kimchi begins to brown lightly. Stir frequently to ensure that nothing burns or sticks.
Pour in stock and stir, scraping the bottom if necessary to remove any fond that may have formed.
Add dandelion greens, the remaining ½ tsp of salt, stir and cover. Reduce heat to medium-low and cook for 10-15 minutes until greens are wilted and tender.
Add crème fraîche and stir to incorporate. Taste and adjust seasonings
In a small saute pan over medium low heat add the remaining 1 Tbsp of olive oil. Add panko, garlic and a pinch of salt. Cook for about 5 minutes until panko has browned lightly. Stir periodically to ensure even cooking.
To serve, transfer greens to a wide, shallow bowl and shower with panko and chile flakes. Serve immediately.
Serves: 4-6
