Dandelion Green & Herb Fritters
When nettle season is over, I switch to other greens. I can usually get dandelion greens at New Seasons, and I like their slightly bitter flavor. From the herb garden, I added oregano, thyme, and mint. In Piemonte, they might call these subrich alle erbe.
Blanch a bunch of dandelion greens in salted boiling water for about 2 minutes (or microwave, covered with a half cup of water, for about 90 seconds). Cool, squeeze out as much water as you can, and chop into 1/8th inch pieces. Chop into similarly small pieces a few springs each of fresh oregano, thyme, and mint (or other fresh herbs you have available).
Chop a couple of garlic cloves, and, if you have some, a couple of tablespoons of salt-packed capers that have soaked in cold water for 15 minutes. Grate enough Parmigiano Reggiano to make about a cup. Combine everything in a bowl with a couple of eggs, a pinch of salt, and maybe 2-3 tablespoons of bread crumbs. Make an egg-sized test fritter using two soup spoons; it should hold together. If too dry, add another egg.
Use the spoons to shape the fritters, slide them carefully into a heavy skillet with enough hot extra virgin olive oil to cover the surface, flatten a bit, and cook until brown on the bottom (if the oil starts smoking, turn down the heat). Use a spatula and fork to carefully flip, brown the other side, and eat with sprinkle of flor de sal.