Potatoes and dandelions

 
                          Potatoes And Dandelions
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Heritage                         Italian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LISA CRAWLEY  TSPN00B-----
    4                    potatoes -- (4 to 6)
    2      Cloves        garlic -- chopped (2 to 3)
    2      quart         Basket or more dandelions
      1/2  teaspoon      Red Hot Pepper -- crushed
      1/4  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 amkes excellent base for soups, peel and mash potatoes, cut dandelions
if large, and mix together. In lg. skillet, saute garlic 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.
 
 
 
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