600 g (1 1/4 lb) dandelion leaves
3 heads of garlic, unpeeled
3 tbsp extra-virgin olive oil
salt
3 heads of garlic, unpeeled
3 tbsp extra-virgin olive oil
salt
method
1. Preheat the oven to 170°C (350°F) gas mark 3.
2. Clean the dandelion leaves, and chop off and discard any roots.
3. Bring a large saucepan of water to the boil, add salt and the dandelion leaves and blanch for 1 minute. Drain.
4. Put the garlic heads on a baking tray (cookie sheet) and cook in the oven for about 20 minutes until tender.
5. Squeeze out the pulp from the cloves, one at a time, into a bowl and mix with the oil and a little salt.
6. Heat in a pan over a low heat with a drop of water, then add the dandelion leaves and cook for about 10 minutes, stirring a couple of times.
7. Arrang on a platter and serve.
2. Clean the dandelion leaves, and chop off and discard any roots.
3. Bring a large saucepan of water to the boil, add salt and the dandelion leaves and blanch for 1 minute. Drain.
4. Put the garlic heads on a baking tray (cookie sheet) and cook in the oven for about 20 minutes until tender.
5. Squeeze out the pulp from the cloves, one at a time, into a bowl and mix with the oil and a little salt.
6. Heat in a pan over a low heat with a drop of water, then add the dandelion leaves and cook for about 10 minutes, stirring a couple of times.
7. Arrang on a platter and serve.
serving amount
serves 6
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