Dandelion Garnish with Garlic and Hot Pepper
4 servings
25 minutes
Dandelion garnish with garlic and hot pepper is a true embodiment of Russian cuisine, where simplicity meets sophistication. Dandelion, traditionally considered a wild plant, has long been used in folk cooking for its mild bitter taste and health benefits. Boiled leaves acquire a tender texture, while sautéed onions and hot chili peppers add spiciness and depth of flavor. The delicate aftertaste of garlic and parmesan makes the dish harmonious. This garnish pairs well with meat and fish dishes and can also serve as a light snack on its own. Its exquisite simplicity makes it an ideal choice for lovers of natural products and unusual combinations.
1
Cut the roots of the dandelions. Wash the leaves in salted water. Cut into medium pieces.
- Dandelion greens: 500 g
2
Boil the leaves in salted boiling water until soft for about 10 minutes.
- Dandelion greens: 500 g
- Salt: to taste
3
Meanwhile, in a pan, sauté finely chopped onion and deseeded chili in vegetable oil.
- Vegetable oil: 0.3 glass
- Onion: 120 g
- Dried chili pepper: 1 piece
4
Mix the dandelions, place them in a pan, season with salt and pepper. Stir and sprinkle with parmesan. Serve immediately.
- Dandelion greens: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Grated Parmesan cheese: to taste