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Just outside Mirboo North, at Milly & P’lette farm cottage you will find Mary Germano Smeriglio. Mary has always cooked and shared things we may have thought where weeds for her family. Learning from her mother, Mrs. Paolina Germano, at an early age, Mary’s recipe for Cosce Vecchie has now been past on to her daughters, as well as me.

Mary Smeriglio shares her recipe for Dandelion Greens with Jaci from Jacican

I was lucky to share a meal of Cosce Vecchie, homemade woodfired bread topped with olive oil, home-dried oregano and salt, Mary’s mother’s eggplant parmigiana and slices of fresh prosciutto with her and her husband Joe, when I called around to learn to cook dandelions.

Mary picks the nice tender greens. To pick the dandelion, she puts a knife under the flat weed and slides it across. She removes any dead or yellow leaves and you don’t eat the yellow flower stalks. You will have to wash thoroughly before use.

Cosce Vecchie (Dandelion Greens)

Bring a large pot of water to the boil. Add salt and the greens, pushing them down with a wooden spoon until they are all submerged under the water

When the leaves are tender, drain in a colander and press down firmly with a potato masher or small saucer to remove the excess water. Place in a large bowl and cut roughly with kitchen scissors. Loosen with a fork.

Place on a serving dish. Drizzle with olive oil, season with salt. A squeeze of lemon juice finishes it off nicely.

Lunch at Mary Smeriglio of dandelion greens

You can find this recipe in Nonna's Secret Recipe Book, part of the Mirboo North Italian Festa

Jaci

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