Fried Dandelion Greens with Corn Cobb Pepper Jelly

Photo by Kieran Wagner

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6 servings

  • 1 pound dandelion greens
  • 3 cups corn meal (Anson Mills Antebellum Yellow Cornmeal recommended)
  • 1½ cups all-purpose flour
  • 2½ tablespoons salt
  • 1 tablespoon white pepper
  • Buttermilk for dipping
  • 1½ cups peanut oil
  • Corn Cob Pepper Jelly for serving (recipe follows)
  • Corn Cobb Pepper Jelly
  • 1 dozen corn cobs
  • 2 quarts water
  • 3 cups red bell peppers, finely chopped
  • 2 cups green bell peppers, finely chopped
  • ½ cup jalapeño peppers, finely chopped
  • 4 cups sugar
  • 1 cup cider vinegar
  • 1 tablespoon kosher salt
  • 2 packs fruit pectin
  1. Separate and wash dandelion greens, removing any bad spots on the leaves as you go.
  2. Combine corn meal, flour, salt, and pepper in a bowl.
  3. Pour buttermilk into a separate large bowl.
  4. Add peanut oil to a cast iron skillet set over medium-high heat.
  5. Dip individual stalks of dandelion into the buttermilk, making sure to coat, and then dredge in corn meal mixture.
  6. Place breaded stalks on a large plate or sheet tray until all are breaded.
  7. Place breaded dandelion greens in hot oil and fry, about 2 minutes per side, working in batches of 4–6.
  8. Season fried greens to taste with salt and pepper and serve with Corn Cob Pepper Jelly.

Corn Cobb Pepper Jelly

  1. Combine corn cobs and water in a stock pot and bring to a boil. Reduce heat and let simmer for 25–30 minutes, or until mixture has reduced by a quarter.
  2. Pour mixture through a strainer, reserving liquid and discarding cobs.
  3. Return corn water to stock pot and add all peppers, sugar, vinegar, and salt.
  4. Bring pepper/corn mixture to a boil. Reduce heat to a simmer for 8 minutes.
  5. Stir in fruit pectin, making sure there are no clumps.
  6. Transfer mixture to another container to cool. At this point, you can process and can the jelly or just refrigerate it if you plan to use within a week.
  • from Chef Travis Milton of Comfort, Richmond, VA

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