From our friends at Farm Share, who deliver fresh New York State farm produce. You can also find Dandelion Greens at your farmers market. Recipes below.
Dandelion greens grown on the farm are similar to the ones found in your yard, a variety grown by farmers for you to enjoy raw or cooked. A member of the daisy family, its botanical Tuscan name means lion’s tooth, a reference to its jagged leaves.
These greens are not only delicious, they are also great for you. Just one cup of raw chopped dandelion greens is 25 calories and contains 112 percent of the daily recommended value of vitamin A, 32 percent daily value of vitamin C and tons of calcium.
Because the greens are bitter, they pair perfectly with rich flavors like cheese, egg yolk, bacon, ham, anchovies and potatoes.
Eat raw with a sweet dressing to balance the bitter flavor, or saute simply (recipe below). Their bitterness mellows once cooked.
Wash well before use, and store in plastic bag in fridge for up to a week.
Simple Sauteed Dandelion
1 to 2 tbsp olive oil
1 to 2 cloves garlic, chopped
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste
Heat olive oil in a large skillet or wok on medium-high heat. Add garlic and cook for 1 minute or until it becomes translucent. Add the greens and sauté 2 to 3 minutes or until soft, stirring occasionally. If your greens are tough, you may want to cover the pan and steam them for a minute or 2 more. Add salt and pepper to taste.
Salad of Dandelion and Fresh Goat Cheese
adapted from Uncommon Fruits and Vegetables by E. Schneider
1 bunch dandelion greens, cleaned and dried
about 1/4 pound fresh white goat cheese, cut into ½ inch cubes
1/3 cup or so of chopped red onion, or chopped scallions
2 T sherry or other light vinegar
2 T walnut or other nut oil, can use a good olive oil if that’s what’s on hand
1/2 t sugar
3-4 T toasted and coarsely chopped walnuts
Cut off and discard stem bases. Cut each stalk into 2-inch pieces. Pile on a serving dish; intersperse with cheese. Sprinkle with onion to taste.
In small non-aluminum pan combine vinegar, oil, and sugar; bring to a boil, stirring. Pour over salad and toss lightly. Sprinkle with nuts and serve at once.
Warm Dandelion Greens Salad with Bacon and Bread
3/4 pound dandelion leaves
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1/2 teaspoon salt
freshly ground pepper to taste
4 ounces smoked bacon
1 slice French or Italian bread, cubed
2 Tablespoons red wine vinegar
1 hard boiled egg, crumbled
1. Wash the greens and tear into small pieces. Put into a warmed salad bowl with the oil and vinegar. Sprinkle with salt and pepper. Toss lightly.
2. Fry bacon until half cooked. Add bread cubes and fry until cubes are golden and the bacon is completely cooked. Tip contents of the pan (fat and all) onto the greens. Toss quickly.
3. Put the vinegar into the pan and heat rapidly. When it is bubbling fiercely, pour onto the greens and toss. Serve immediately with a sprinkling of the crumbled egg on top. Serves two.