This definitely is a good sign. A sign of tasty things to come and that this frosty winter could surely be in the rear view.
Started from seed just a week ago these arugula shoots are soaking up the April rays and though looking great, still quite a ways off from a staring roll in my lunch salad plans. I wish I had started them in March but at least it's better than last year when I bought them already started in planters in May. That's just too late for these greens I soon found out. By the end of June they couldn't take the summer heat in my raised garden bed and the yield was minuscule before they went to seed and withered. Hopefully the extra month proves to be a bountiful decision. Not to be discouraged by the lack of garden greens, I decided to make due with a harvest of dandelion greens. Foraging is something that I've always had an interest in but, never took advantage of until recently and want to acquire more knowledge of in the future. One thing is for sure, know what you are picking or cutting. These particular weeds, as The Mrs. refers to them, were pesticide-free as I gave up any aspirations of a manicured lawn a decade ago.
To accompany the greens, some lentil sprouts that I started last week should fit the bill.
I love curry, mostly the South-East Asian, coconut variety but today I wanted to go with more of an Indian style. I didn't have a Garam Masala on hand, only a Jarred yellow curry and preferred a more fresh taste so I toasted & ground up a blend of whole spices I had available. I have allot of them already in ground form, and I do use them often, especially when rushed but when you can, you just cannot beat the flavor of freshly toasted and ground spices.
2 Strips bacon - Diced
1 Small Onion - Diced
1-2 Garlic Cloves - Minced
2 Medium Red-Bliss Potatoes - Diced
2 tsp. Spice Blend - Recipe Below
1 to 1-1/2 Cups Lentil or Bean sprouts
1-1/2 to 2 Cups Washed Dandelion or other bitter greens
1/2 Cup Chicken stock or water
1 to 2 TBSP. Sherry Vinegar
Salt & Pepper
Cook potatoes in lightly salted water until tender but not mushy. Drain and set aside.
While potatoes are cooking, heat saute pan over low-medium heat. Add bacon and cook, stirring & shaking pan occasionally until bacon is not quite crispy. Remove bacon from pan with slotted spoon to paper towel lined plate and set aside. Add onions to pan and cook until they are starting to get golden and add garlic. Cook a minute or two then add potatoes and cook until they start to get some color, 3-5 minutes. Season with spice blend.
Add sprouts and dandelions to pan and saute until the greens wilt. Add 1/2 of the stock to the pan to deglaze and simmer for a few minutes. Add remaining stock if pan is too dry, and the vinegar.
Taste sauce and season with salt & pepper. At this point I like to plop a nugget of butter into the pan & stir it into the sauce just for a Little richness, olive oil works too. This step is purely optional. Also optional, when cooking bacon, you can drain off the fat and discard if you like but I think that's discarding flavor.
1 TBSP Coriander
1 TBSP Cumin
1 TBSP Fennugreek
1 tsp. Whole Black Pepper
1 tsp. Fennel
1 tsp. Cardamom seeds
1 tsp. Mustard seeds
1/2 tsp. whole clove
1" piece cinnamon stick
1 small dried chipotle pepper seeded
1/2 tsp. Nutmeg - fresly grated
Toast all in dry saute pan over medium-high heat until slight wisps of smoke start to form and you can smell the spices, be careful not to burn, it happens fast. Grind with a mortar and pestle or a coffee grinder. if these are not available, you can use pre-ground spices. set aside let over in a small container and store in a cool, dark place for another use.