Some people find dandelion greens too strong simply added to a salad, but here is a basic pasta recipe that uses them to the best effect. It also works for other greens; beet greens, arugula, orach, or chicory. It is so tasty that it needs only butter and grated Asiago cheese. When making the pasta, adjust the amount of flour to the moisture of the greens. DIRECTIONS: =========== 1.) In a blender put dandelion greens and eggs, blend until smooth. 2.) Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff. 3.) Turn out onto floured surface and knead until smooth (approximately 5 minutes). 4.) Roll out with rolling pin to 1/8"-1/4" thickness or thinner. 5.) Allow to stand and dry 1 hour, then cut into strips. 6.) Drop into boiling water and cook 1-2 minutes. From: The Cooks Garden catalog - Spring/Summer 1989 - page 30
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|Serving Size: 1 Serving (838g)|
|Recipe Makes: 1|
|Calories from Fat: 475 (30%)|
|Amt Per Serving||% DV|
|Total Fat 52.8g||70 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 2115mg||651 %|
|Sodium 789.4mg||27 %|
|Potassium 1385.2mg||36 %|
|Total Carbohydrate 187.6g||55 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 176.9g|
|Protein 89.4g||128 %|
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Calories per serving: 1591
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