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Slab Galette with Swiss Chard and Gruyère

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Cathy Erway

Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.

added over 3 years ago

Yes! Wild dandelion is plentiful and botanically identical to those you'll find cultivated or foraged by "experts." Just make sure it looks relatively clean and give it a good wash. Also, it's best to pick young, tender, more light-green dandelion greens in the early spring, which should pull apart with a little elastic stretch. These are the most sweet and less bitter than when they grow older. Enjoy! And for more on that: http://noteatingoutinny...