dandelion green recipes?

[Lady_Tenar]

I bought a bunch of them at a farmer's market last summer, did my standard saute with olive oil, garlic, and lemon, and just found them to be overwhelmingly bitter. And I am not a wimp about bitter greens! I loooove broccoli rabe. But this was just a little over-the-top.

Still, I hate to give up on any food, and I like to eat as wide a variety of vegetables as possible so I just bought another bunch and want to give it another go. I was thinking of using strongly flavored ingredients (anchovy, chili flake) to cut the bitterness a little, like I do with broccoli rabe but any other ideas would be appreciated. What do you do with these things?

[gimlis1mum]

I used some in a beans & greens soup. They were still pretty bitter, even after blanching, so I simmered them in the soup for a while (40 min?). I still thought the bitterness was a bit strong but a night in the fridge helped to mellow out the flavors. The neighbor that I made the soup for loved it.

[cameragi]

a chiffonade of raw leaves with bulghar + toasted walnuts is really wonderful.
the dressing is champagne vinegar, olive oil, minced shallot and a double shake of walnut oil. yumza!!!

[HillJ]

Dandelion greens and lemons baked with a whole fish or large filet of salmon is delish!

[bythebay]

I liked them in a greens soup that included a variety of greens, dandeilon greens, beet greens, etc. I can't remember where I found the recipe. But the end result was not bitter at all and was really flavorful.

[jounipesonen]

OK - laugh at your own cost - but if they are not REALLY mature - wash very well - use as salad!

The trick is a bit or more of SUGAR with the (olive) oil, vinegar , salt and freshly ground pepper. Yes - they will still be 'bitter' but quite nicely so (there are variations depending on how old, soil grown, etc.)

I will admit that it may take a few tries to adapt - but I have found they become addictive. There is no doubt the youngest leaves are the easiest to start with - and scrounging dog-free, non-pesticided front lawns is the best. But do always wash well - several rinses.

Also when washed and put in fridge they really do keep well - much better than usual lettuce.

Do give a try - but more than once. I can well bet that most first tasters were totally turned off by Rucola/Rocket.

[erica]

We look forward to them every year for salad: Wash well and chop into bite-sized pieces. Fry slices of bacon until crispy. Let them cool and break them up (or just fry the tiny pieces if you want to cut the meat before cooking).

Then make dressing in the pan with the remaining bacon fat.

To the fat, add shallots and sautee until soft. Add a good dollop of whole grain mustard and good wine vinegar. LEt come to a boil for a minute or two.

Add the bacon back to the pan and pour the dressing over the greens.

Try to get the greens with the root and the white heart attached; slice the white part thin and use in the salad.

Serve with good bread and either barely-hard-cooked eggs or poached eggs.

[greygarious]

What is the optiumum stage for picking them? Before/after the yellow flowers bloom? Should you eat the flowers too?

[magiesmom]

I like them in mashed potatoes. The bitterness is balanced by the creaminess. I throw them in the cooking water with the potatoes for the last three minutes and then mash together. My son called them dandy tatoes when he was young.

[Bacardi1]

Yeah - I admit that I find them overly bitter too - whether wild-harvested or supermarket-purchased. They are very nutritious though. I'd blanch them & mix them in with milder sauteed greens. You get the nutrients & the bitterness is dumbed down.

[goodhealthgourmet]

blanch them in salted water for a minute to cut down on the bitterness.

here's a favorite recipe of mine:
http://chowhound.chow.com/topics/623823#5729530

more ideas here:
http://chowhound.chow.com/topics/448805
http://chowhound.chow.com/topics/721327
http://chowhound.chow.com/topics/612373
http://chowhound.chow.com/topics/699002
http://chowhound.chow.com/topics/359100

[Infomaniac]

try a dandelion pesto.

[HillJ]

Pesto, dip or as the base of a salad dressing!

[AeroDoe]

Would blanching them for a minute then shocking them reduce bitterness?