Anyone know the French for dandelions?
Amusingly enough, it’s Pissenlit which roughly translates to ‘pee the bed’.
This is attributed to the fact that dandelions are a traditional diuretic but I think to think it’s just because of the zany French and their whimsical humour.
Don’t be afraid. In the name of science, I decided to eat these greens two nights in a row (the things I do for this blog) and not once did I wet the bed.
I think. I should probably check with hubs first before making such an unequivocal statement.
Sauteed Dandelion Greens with Bacon (serves 2-3)
- 4 oz dandelion greens, de-stemmed and chopped into 2-inch strips
- 3 slices bacon
- 1 clove garlic, minced
- 1/2 tbsp butter
- 1/4 large, white onion, sliced
- Steam the greens for five minutes until tender. Remove and set aside.
- Melt the butter in a frying pan and add the bacon, fry until crispy then remove. Cut into small pieces.
- Using the same pan, saute the onion and garlic until the former turns golden. Toss in the greens, followed by the bacon. Stir to let the flavours combine then serve immediately.
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