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Sep 28, 2005 10:29 PM

Dandelion greens

  • m

They have me stumped. I like bitter (b. rabe is a fav), but these guys take the cake. A quick sautee didn't do, so tried steaming first - still too bitter. Am I missing an obvious step or are the darn things just past their season? (I'm on the East Coast.)

Thanks for any help,

M. Dale

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  1. Well a 10-second parboil is an alternative, depending on your end use. While they are always somewhat bitter, ones I've had are suitable for salads 'as is'.

    I've never had one as bitter as an endive, but if that is your batch, treat them similarly (crumbled goat cheese?).

    They are still in season here in San Fran, but I think of them as a mid-spring offering.

    4 Replies
    1. re: SteveT

      To avoid extreme bitterness, you must pick the greens before the flower pod begins to form (early spring in the East).

      1. re: Ellen

        I was thinking that's the key: you're having those greens NOW, instead of early in the season, so they're gonna be old and rough, probably just about inedible. Last thing in the world you'd want to make a gently wilted salad out of!

        1. re: Will Owen

          I dunno, I see a lot of fresh young dandelions popping up in the fall, up here in N. England. Haven't tried eating them--I eat them in the spring when there's nothing else, and there's so much other stuff to eat in the fall. But I don't see why the unbloomed ones wouldn't be tasty.

          1. re: Will Owen

            Thanks all, for the recipes and tips! I'm now thinking that my beloved greenmarket guru may be trying to please too many folks. It appears likely that the critters are just out of time (and we greedy New Yorkers are simply trying to prolong a well-past season). Still, I may try another shot with the blanching just to be sure.

            And btw, the anchovies sound grand.

      2. Lucky you to have found them.
        Here is the classic French recipe for the delicious Salade de Pissenlits (dandelion greens) The name is self explanatory, it is a diurectic!
        This is classic Bistro food, found in every bistro in Paris.
        For 4 a First Course
        Préparation 20 min
        Cooking time : 5 min

        250 g pissenlits (dandelion greens)
        250 g bacon get a piece 1/2 inch thick and cut into lardons
        75 g parmesan
        6 TBS olive oil
        3 TBS good wine vinegar


        Sauté the bacon until golden - 5 minutes.Drain on paper towels
        Wash the greens , dry
        Slice the parmesan in very thin slices...a vegeatable peeler is good for this.

        In your salad bowl:
        Make the vinaigrette
        Add S&P liberally, to taste
        Ass the pissenlits and mix well
        Place on four plates
        Sprinkle each salad with the bacon and the parmesan
        Serve immediately

        1 Reply
        1. re: FLEUR

          another (quick easy) way to make dandelion greens is with 3 anchovies mashed into a a couple tablespoons of olive oil - warm that together, then toss the greens in it, enough to wilt slightly


        2. Blanching is your friend. It helps a lot.

          After they are blanched, they are wonderful in soup.

          Of after they are blanched, we saute quickly often with a milder green like kale which I don't blanch.

          1. Blanch them and then make a risotto with them.

            1. I love dandelion greens! In fact, bitter greens R Us!
              They are wonderful in lentil soup, with any kind of flavoring. I espec like Indian, Middle Eastern, or N. African spices. Years ago, Saveur had a great lentil soup from from Turkey or Egypt. Will check their site as well as the 400,000,000 back issues I have.

              When I use them in soup, I don't bother to blanch...just chop them up and toss them in.

              I get organic dand.grns at Berkeley Bowl, in Berkeley of all places! Never checked where they're from. My second favorite is mustard greens and then rape. Raw, cooked, I just love them.