Have you ever stumbled upon a patch of dandelions and thought, “Could these be dinner? ” Well, you’re in luck! Dandelion greens—bitter, peppery, and bursting with nutrients—transform dishes into vibrant, earthy delights.
I once tossed them into a salad with a sprinkle of feta—pure magic. Let’s explore these leafy wonders!
Steps
- Clean the dandelion greens by rinsing them thoroughly under cold water to remove any dirt or sediment. Drain them using a colander or salad spinner, then pat them dry with paper towels.
- Store the cleaned greens by wrapping them in a damp paper towel and sealing them in a zip-top bag before refrigerating. To revive any limp leaves, place the stems in a glass of water.
- Prepare the dandelion greens for cooking by trimming off the woody ends of the stems, while keeping the rest of the stem attached, as it is edible and not too tough.
- Cook the greens by roughly chopping them and braising in olive oil with minced garlic, chili flakes, and stock. Finish with cream and grated cheese for a rich and silky texture.
- To use in salads, chop the raw dandelion greens and toss them with vinaigrette, adding a sweetener like honey or maple syrup to balance the bitterness. Top with grated cheese, toasted nuts, and crispy pork products like bacon for added flavor.
- For additional culinary uses, blanch the greens and mix them into pasta or grain salads, or use them as a pizza topping. They pair well with white beans and sausage for a hearty meal.
Ingredients
- 1-2 bunches of dandelion greens, roughly chopped
- Olive oil, for braising
- Minced garlic, to taste
- Chili flakes, to taste
- A couple of glugs of stock
- A touch of cream
- Grated cheese, for finishing
FAQ
- What are dandelion greens and how do they taste?
- Dandelion greens are the red and green leaves that grow from the hollow stem of a dandelion plant, also known as “Swedish mum.” The plant is related to sunflowers. Younger leaves tend to be softer and milder, while larger leaves have a more robust flavor. The greens have a naturally earthy and pleasantly bitter taste, which can be mellowed by cooking.
- Where can you purchase dandelion greens?
- You can find dandelion greens year-round at specialty grocery stores like Whole Foods. If unavailable there, try looking at local farmers’ markets or in CSA boxes. It’s helpful to speak with local growers to find out when dandelion greens are most plentiful in your area.
- How should you clean and store dandelion greens?
- To clean dandelion greens, rinse them under cold water to remove dirt, using a colander or salad spinner. Dry them with paper towels. For storage, wrap the greens in a damp paper towel, place them in a zip-top bag, and refrigerate. If they become limp, place the stems in a glass of water to restore their crispness.
- How can dandelion greens be cooked?
- Dandelion greens can be cooked similarly to kale, chard, or spinach. Larger leaves may require more cooking time. The stems are edible, though it’s advisable to trim any woody ends before cooking. You can braise them with olive oil, garlic, chili flakes, and stock, finishing with cream and cheese for a silky texture.
- Is it safe to eat dandelion greens raw?
- Yes, dandelion greens can be eaten raw and are delicious in salads. Chop them up and toss with a vinaigrette, perhaps sweetened with honey or maple syrup to counteract their bitterness. Add grated cheese and toasted nuts for a hearty salad, or include crispy pork products like bacon for extra flavor.
Tips
- To ensure dandelion greens stay fresh, rinse them under cold water and pat them dry with paper towels. Store them wrapped in a damp paper towel inside a zip-top bag in the fridge. If they start to wilt, place the stems in a glass of water to revive their crispness.
- When cooking with dandelion greens, remember that they will wilt and reduce significantly in volume. Start with a generous amount to ensure you have enough for your dish.
- For a delicious and balanced dish, try incorporating raw dandelion greens into a salad with a vinaigrette that includes a sweet element like honey or maple syrup to counteract their natural bitterness. Enhance the salad with grated cheese, toasted nuts, or even a crispy meat topping like bacon.
- When preparing dandelion greens, keep the stems intact as they are edible and not overly fibrous, but consider trimming off the woody ends before cooking for a more pleasant texture.
Equipment
- Salad Spinner – Useful for cleaning and drying the greens efficiently.
- Colander – For rinsing the greens under cold water.
- Chef’s Knife – For chopping the dandelion greens.
- Cutting Board – Essential for preparing the greens and other ingredients.
- Braiser Pan or Sauté Pan – For braising the greens in olive oil and other ingredients.
- Grater – For grating cheese to finish off the dish.
