Dandelion with Pancetta and Cider

  • Cooking Time10 mins
  • Serves8
  • DifficultyEasy
1 tablespoon olive oil
3 ounces sliced pancetta
2 shallots, sliced
1 bunch fresh dandelion greens, washed and roughly chopped
1 teaspoon finely chopped fresh thyme
¾ cup apple cider
¼ cup golden raisins
salt and pepper

Heat olive oil in a large sauté pan over medium-high heat.

Chop pancetta (into strips) and cook until crisp. Remove onto a paper towel, and drain al but 2 tbsp of fat from pan.

Add shallots and sauté 2 minutes. Add dandelion greens and thyme and toss to coat. Add apple cider and raisins and toss, until greens are wilted and tender, about 5 minutes (leave pan uncovered).

Season to taste and serve.

Dandelion can be prepared ahead and re-heated over low heat.

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