Chris Cosentino describes an unusual way to prepare winter greens at the 2011 Food & Wine Classic in Aspen.Chris Cosentino describes an unusual way to prepare winter greens at the 2011 Food & Wine Classic in Aspen.
We braise dandelion greens at the restaurant and we take garlic, chile, and then we take a sweet dry chile pepper, and we braise out the dandelion greens until they become very soft, almost mudding out, it's what I like to call it. It becomes not about the greens anymore, it becomes about the green liquor. And what we do is we serve that over grilled bread. The greens a little bit of pecorino and the bread sops up all those juices.