- lax2mia Jun 14, 2005 11:29 AM
Bought them for the first time and sauteed them with just olive oil, garlic and salt. Could not get over the bitterness. Any suggestions to cut through the bitterness?
I sometimes nibble on baby dandelion greens when weeding my garden - even tiny baby leaves are really really bitter!
I bet if you blanched them in a lot of water some of the bitter juice would be dissolved. But if you don't like the taste, why bother?
Radicchio is also very very bitter, but a little bit is very nice in a salad, mixed with other non-bitter greens.
Mark Bittman has an excellent recipe for dandelion greens in a warm bacon-mustard-shallot (? haven't made it in a while) vinaigrette. The greens are definitely bitter, but this adds some nice complementary flavor. I'm sure other recipes like it exist--I'd paraphrase, but I don't have it on hand right now.
Boil in abundant salted water, drain, proceed. I have seen recommendations for boiling in multiple waters but one boil has always worked just fine for me. 3 to 5 minutes, depending.
While bitterness is definitely part of their charm, it helps to balance things out by adding other strong flavors. There's a recipe in a recent issue of Saveur (part of an article about dandelion greens) for eggs and greens in a paste/sauce of anchovies, garlic and olive oil, which is delicious. Cracked chile flakes are also really good with various dandelion greens preparations.
Yes, a dandelion green salad with just olive oil and lemon and sea salt is wonderful. I find that the bitterness goes away -or should I say transforms- after a few bites and becomes in intoxicating freshness that I crave just from reading this thread.
I'm not a bitter freak, but I am thrilled by the flavor evolution that happens with dandelion greens.