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 tsp fresh rosemary,|
|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
|4 large fresh figs, washed,|
tops and bottoms trimmed
|2 oz aged goat Gouda or Spanish Manchego, frozen|
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