Monday, March 22, 2010

Boca Burgers with Pureed Mache and Sauteed Dandelion Greens

This was one of our quick dinners created after surveying the vegetable garden for ideas.  Mache and Dandelion Greens have both thrived this winter with no attention from us.  The mache is growing in our window box where it gets very little sun or water, but the plants are thick and full.  In the backyard, we are growing both Green and Red-Ribbed Dandelion Greens.  Both varieties have grown into large, full plants with the longest leaves reaching well over 18 inches.  We topped boca burgers with the mache puree, although it is tasty enough on its own to use as a vegetable dish.  For our side, we sauteed dandelion greens which were bitter and wonderful at the same time.
Pureed Mache

1 1/2          Tbs          sea salt
1                 lb            freshly picked mache, washed and dried
1/4              cup         vegetable stock
1/4              cup         half and half
                                  pinch of nutmeg

Sauteed Dandelion Greens

1              lb              freshly picked dandelion greens, rinsed
2              Tbs           salt
1/8          cup            olive oil
2                               garlic cloves, minced
1/8          tsp             red pepper flakes
1/8          tsp             sea salt

Pureed Mache
  1. Bring large pot of water to a boil, add salt and mache.  Blanch, uncovered, until just softened, about 2 minutes.  Drain and run under cold water to stop the cooking process.   Gently press out extra water.
  2. In food processor, puree mache with vegetable stock and half and half until smooth.  Season with nutmeg and sea salt to taste.
  3. Use on a sandwich like we did, or serve as a side dish.  This would also be fantastic tossed with some pasta and a wonderful cheese.
Sauteed Dandelion Greens
  1. Bring large pot of water to a boil, add salt and dandelion greens.  Cook uncovered until ribs are soft, about 10 minutes.  Drain, then run under cold water to stop the cooking process.  Gently press out extra water.
  2. Heat olive oil in large skillet over medium, then saute garlic and red pepper about 1 minute.  Increase temperature to medium-high, add greens and sea salt, and saute until greens are coated with oil, about 4 more minutes.  Season with salt and pepper.
  3. Serve immediately.


  1. I like the idea of pureed mache on top of the boca burgers!

  2. I never cook dandelion. Maybe it is time for me to try this recipe.

  3. Never really thought of puree mache! What a genius idea! hmmm love dandelions!

  4. That is an interesting combination. I've seen mache at hotels but I don't think they're locally available. I never thought of pureeing them.


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