This goat recipe with dandelion greens and potatoes is a healthy alternative to beef, and highlights the nutritious value of wild greens, herbs, and wine.
A different meat option is cooking with goat, which is similar to lamb meat, and is very common both in India and in the Mediterranean.
In the United States it is gradually becoming easier and easier to source good quality, local goats meat - especially in areas of the country where Indian food is popular, which is in just about any metropolitan area on the East and West coast.
While goat meat can be tougher than other kinds of meat - with the proper preparation and cooking it too can become tender and moist meat.
So the ingredients that we are going to need for this recipe are the following:
So we start our recipe by washing very well the dandelion greens and removing any yellow or dried leaves, as well as the stems and roots.
If the greens are large in size, it's better to cut them in small pieces for the recipe.
In your widest casserole dish and on a medium flame, we heat our extra virgin olive oil and we saute there the onions, the two cloves of garlic, and the scallions that we have already washed and finely chopped.
After we saute the onions, scallions, and garlic, for just a couple of minutes, we add the dandelion greens and a couple of minutes after that we ‘put out’ the flame so to speak with the two glasses of dry white wine (Pinot Grigio) and we lower the stove setting and let the ingredients simmer and slowly boil.
Now we peel and wash the potatoes, cut them in pieces and add them as they are in our casserole dish. We cover with water, and we add salt and pepper as needed.
We leave them to boil on a low flame setting.
We take our goat pieces that we have already cleaned, washed, and dried, and lightly cover them on all sides with flour.
In a large, deep frying pan we add a cup of extra virgin olive oil and turn it on a medium flame, and we add the floured meat to brown it. We turn the meat on all sides for even browning, and add salt and pepper to the meat as needed.
After approximately four to six minutes on each side, we take the goat meat and add it into the casserole of greens and potatoes that is still boiling. We can now add the carrots cut in large pieces. And we let them slowly boil all together for approximately forty-five more minutes.
Serve warm, with a glass of red wine.
We recommend Barbera, for its high tannic content and flavorful profile.
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