Dandelion

Dandelion is the most bitter of the bitter greens, but don’t let that scare you it’s also highly nutritious and delicious in a variety of formats.  In fact, the whole dandelion plant is edible, although we include the long dark green leaves in our CSA shares.  Dandelion is high in fiber, calcium, potassium, beta carotene, and protein.  Pair with strong flavors like bacon, chilies,  garlic and lemon.  Steam before sautéing to help mellow the bitter flavor.


Storage

Store loosely wrapped in a plastic bag in the refrigerator for a few days.


Preparation

Wash thoroughly using a salad spinner.  Chop or tear into bite sized pieces.  Dandelion works well sautéed, blanched then braised, or in salads.  Mix with other greens to mellow the bitter flavor.


Recipes

Italian Dandelion and Heirloom Tomato Penne

Greens, Heirloom Tomato, and Lima Bean Soup

Greens with Ginger and Sesame Seeds

How to Cook Greens Without a Recipe



Website Proudly Supported By

Learn More