CNYEats A Taste of Utica Dandelion Subs

Dandelions

Who would have thought you’d actually look forward to the time when you see them.  If you make the following recipe, you’re sure to look forward to dandelion season.

On page 124 of our book, A Taste of Utica, there is recipe posted by Toni (Leone) Guzski that “Makes my mouth water”.

Dandelion Subs (*I used Escarole for this recipe)

This is a CLASSIC recipe for a wonderful lunch or casual dinner.  It can be vegetarian

or you can add a little meat if you’re into that (Ted wanted Turkey Bacon added).

We felt so HEALTHY eating these subs!

*If you use the dandelion leaves, you CAN freeze them so be sure to pick/purchase as many as you can.

For 2  to 4 subs

• 1 large head Escarole or 2 bunches of dandelion leaves
• 1 to 1 1/2 TBS olive oil
• Sliced hot cherry pepper or use red pepper flakes according to your own personal heat “index”. *I used 4 slices of pickled hot cherry peppers, minced.
• garlic powder OR 1 TBS minced garlic
• Cheese if you want to top it and broil it.
• 1 loaf Unsliced Italian Bread – cut in half, remove middle.

Wash the greens well with cold water. Boil until tender.  * Bring to a boil for 5 minutes, change the water, bring back to a boil for another 10 minutes.  Note: If you have more time, boiling and changing the water 3 or 4 times is recommended.  This will remove any bitterness from the greens.

Drain well. Pat dry.  Heat oil in pan over medium-high heat.  Add the greens, hot pepper, garlic and sauté for 3 to 5 minutes.

Preheat the broiler.  *I used whole wheat hoagie rolls, toasted before stuffing with greens.  NOTE: Italian bread would be better because it has a crustier crust and won’t get soggy!

Stuff the cooked greens into the loaf. Top with cheese if desired. Enjoy – OR – broil for one minute until cheese melts.

Seriously delicious!

Next week:  STUFFED PEPPERS! One of my favorites!