Yield: 6 servings
|4||Potatoes; (4 to 6)|
|2||Cloves garlic; chopped (2 to 3)|
|2 quarts||Basket or more dandelions|
|½ teaspoon||Red hot pepper; crushed|
|¼ cup||Olive oil|
Dandelions are FREE. If fresh picked, best before they flower. Clean and wash thoroughly. Boil potatoes in lg. pan about half an hour; depending on size, add dandelions and continue cooking till both are tender. Remove from water (water makes excellent base for soups, peel and mash potatoes, cut dandelions if large, and mix together.
In lg. skillet, sautégarlic and red pepper in olive oil about a minute.
Add potatoes and dandelions and continue to cook another minute. Add potatoes and dandelions and continue to cook another 15 minutes. Enjoy with fresh crusty Italian Bread and dry red wine. You may also used leftover mashed Potatoes. Brought to Ellis Island in 1937.
Per serving: 145 Calories (kcal); 9g Total Fat; (55% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
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