Creamy Dandelion Greens & Goat Cheese Gratin

A pleaser, no doubt, even if you are doubting that dandelions can be eaten, that they are delicious when made into a meal…

Healthy, containing 19mg of vitamin C, folic acid, B6; trace amounts of B1, B2, B3 and B5… regulate blood sugar levels… Leaves on a dandelion contain more vitamin A than the equivalent amount in carrots, 1 cup yielding 7,700 IU of vitamin A– pretty impressive.

Also contain vitamin E and vitamin K, 103mg of calcium, 20mg of magnesium, 218mg of potassium; zinc, copper, selenium also present… This is why I welcome dandelions in my yard, not just because I enjoy reaching for the unusual way of cooking, eating, and living…

Creamy Dandelion Greens & Goat Cheese Gratin ~

~ adapted by CookFresh ~

Heat oven to 375 degrees F… Coat a shallow gratin dish with butter, 5- to 6-cup capacity. Do not use a small, deep dish– this will reduce in its creamy texture without it being overpowering by choosing a larger dish such as a shallow gratin dish.

In a small bowl, toss together 1 cup panko crumbs, 3 tablespoons finely grated Parmigiano-Reggiano cheese and a pinch of salt. Set this aside to wait for remaining ingredients to blend with.

After dandelion greens have been soaked and washed 2-3 times in water, trimmed lower stems, picked through and sorted, submerge the leaves (1 pound) into boiling water of a 5- to 6-quart cooking pot. Pot should be three quarters full of hot boiling water with 2 teaspoons of salt. Cook for 3 minutes, test for tenderness of leaves; if still tough or stiff, cook for an extra 1 to 2 minutes. Drain the greens and pat-dry with paper towels or lay dishtowels in between layers of greens transferred onto a tray. Gently squeeze the greens of water and moisture.

Over medium-high heat, bring 1 1/3 cups heavy cream and 2 cloves smashed and peeled garlic to a boil in a saucepan for about 5 minutes. Be careful that it does not boil over; guard it. Take off heat after 5 to 10 minutes and add 1/4 teaspoon lemon zest, 1/4 teaspoon kosher salt and grinds of black pepper. Stir well, remove garlic cloves.

Coarsely chop the greens,

place them in a large bowl and add– 1/4 cup finely grated Parmigiano-Reggiano and 1 1/2 oz. goat cheese; mix well.

Spread mixture in the bottom of prepared gratin baker. Pour the cream and gently stir with a spoon, using the back of the spoon to distribute evenly. Season with salt & pepper. Top the gratin with bread crumb and cheese combination, all of it, using up every bit of the crumbs-grated cheese for the topping.

Liquid should reduce during baking, giving the top a nice crisp.