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I just got two bunches of dandelion greens

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I know they are supposed to be very strong. What should I do with them?

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  1. See Chris Schlesinger and John Willoughby, Lettuce in Your Kitchen.

    Terrible title, great ideas.

    http://www.amazon.com/Lettuce-Your-Ki...

    (but don't buy it from Amazon right now for obvious reasons)

    1. * sautee in bacon grease
      * tear them up & add to white bean soup.
      * put salt, pepper, chopped raw garlic and olive oil in serving bowl. steam greens, squeeze, then add to mix. pick out chunks of garlic ahead of time if you have company; other wise just plop them on the side of your plate as you encounter them.

      1. I was always told you had to rinse them 3 times in cold water to get the bitter taste out.

        4 Replies
        1. re: al b. darned

          I think it's boil in 3 waters. I haven't found that necessary even with wild ones.

          1. re: Aromatherapy

            i never see the point of this. why boil away the natural flavor of something? if you don't like assertive greens eat iceberg lettuce.

            dandelion greens are great sauteed with garlic, grated cheese and chili flake, in lemon egg soup, white bean soup, with sausage, in ravioli with ricotta,steamed and pureed over bruschetta with a squeeze of lemon...

            use them just like any other green.

            1. re: hotoynoodle

              I must say I agree. Have never been a fan of boiling the rapini, etc. This removes the flavour and the vitamins!!! Personally, I like the bitterness of dandelion greens in the right place, and if I'm buying them, I'm also looking for a good hit of vitamins I won't find in iceberg lettuce.

              I have used dandelion greens in sandwiches (in place of lettuce), though they will need a strong flavour to go with, such as nippy cheddar, or some flavourful meat.

              Also, as a side dish, lightly sauté chopped garlic in olive oil, and then add the greens just till wilted.

              You can use the greens in a braise or pasta sauce (toss in at the last minute), or bake them in your lasagne, as you would spinach (I make spinach layers in mine...)

              1. re: Full tummy

                Agreed. The bitter is the point. Not everyone likes it, but if you don't you can either try to cultivate a taste for it or seek out other greens.

        2. A classic combination is pureed fava beans with dandelion greens. This combination helps with the bitterness of the greens. You can serve this with toasted bread (crostini).

          1. One way I like them is to saute a little (or in my case, a lot) of garlic in olive oil, then toss in the dandelion greens and saute lightly until just wilted. Before removing from heat, splash a healthy dose of balsamic vinegar in the pan--the initial hot vinegar stench is harsh, but it mellows out quickly. Remove from heat, toss with a little extra olive oil if necessary, and chopped toasted hazelnuts. The sweet balsamic and toasty nuts complements the bitter greens nicely.

            1. Is this the same dandelion's I have in my yard? I''ve heard you can eat them so I went and picked some yesterday but though better of it when some white milking stuff came out of them.

              2 Replies
              1. re: Soup

                Yes, those are the same, and you can eat them. Usually, the younger ones don't have as much of that white "milk", so I try to pick them when they're young. You can cut out the lower portion of the stalk to remove it, as well.

                1. re: Soup

                  I've found that the greens available in "markets" tend to be quite, ummm, tame ...
                  while those taken from the "wild" can have a bit more bite.
                  (As many others here have noted, always be cautious when harvesting in the "wild" ... even, especially, your lawn clippings).
                  Good pork fat or olive oil make for a good starting point.