Today, or yesterday David Lebovitz, who used to be the pastry chef at Chez Panisse in Berkeley, CA and has since moved to Paris and writes a daily blog to which I subscribe, had a post about dandelion greens used for pesto..WHEW! What a sentence!
Anyway, today I found some at Berkeley Bowl and they looked a lot better than those he described and photographed on his blog, regarding dirt. Of course, his looked as if they'd just been plucked from the earth, leaving a lot of that earth on their stems and roots. Mine have no roots and were pretty clean.
So tonight I will try to make his pesto and see how it goes. I don't see, with almost any bitter greens, how it could be anything but fabuloso.
I usually make bitter greens (using broc. rabe) and Italian sausage a la Lidia Bastianich. I'm thinking of tossing in some cooked and crumbled sausage. How could that be bad?
I absolutely LOVE bitter greens with pasta.