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Sensi

Days of Figs & Wine

Jul 25, 2018 05:27PM ● By Dawn Garcia
As a forager and chef, Mia Wasilevich lives off the land evey day. Spawned by a need for self-reliance and sustainability, she decided to see what ingredients surrounded her—it turns out there’s a bounty, even in Los Angeles. To celebrate her love of food from nature and her recently published book, we asked Mia to share a unique summer recipe made with found ingredients.

Braised Dandelion Greens - with caramelized figs and onions in red wine.
INGREDIENTS // serves 2-4
2 tbsp butter, divided
1 tbsp olive oil
1 med onion, cut into
1/4-inch-thick half-moons
1 tsp fresh rosemary,
finely chopped
4 cloves garlic, minced
1/2 tsp sea salt, divided
1 tbsp balsamic vinegar
2 cup stock, vegetable or chicken
1/2 cup dry red wine
8 cups dandelion leaves,
washed, trimmed, roughly chopped
Pinch sugar
4 large fresh figs, washed,
tops and bottoms trimmed
2 oz aged goat Gouda or Spanish Manchego, frozen
DIRECTIONS

STEP 1
: Heat 1 tbsp of butter and the olive oil in a medium, heavy-bottomed stockpot over low heat. Add onion and cook, stirring occasionally, 40 mins or until caramelized.

STEP 2: Add rosemary, garlic, and a pinch of salt in last 5 minutes. Deglaze the pot with balsamic vinegar, scraping any bits from the bottom with a wooden spoon.

STEP 3: Add the stock, wine, and remaining salt. Bring up to a boil, then set heat to med-low and simmer.

STEP 4: Add dandelion leaves. Braise partially covered for 45 minutes. Add sugar, then adjust sugar and salt to taste.

STEP 5: In a small sauté pan over med-high heat, add remaining butter. Slice the figs into quarter-inch-thick rings and brown on one side for 2 to 3 minutes. Set aside.

STEP 6: Arrange dandelion leaves in a large bowl or deep platter. Scatter figs over top. With a rasp grater, grate frozen cheese lightly over top. Enjoy!
MIA WASILEVICH is a chef, forager, wildcrafter, artist, educator, photographer, and food stylist in Los Angeles. While working as a full food stylist, she teaches classes and creates bespoke culinary events and art/food installations. Her new passion is studying herbalism and exploring food as medicine.

Recipes and Photos by Mia Wasilevich

Ugly Little Greens: Gourmet Dishes Crafted From Foraged Ingredients