While dandelions are commonly regarded as mere weeds, people all over the world have enjoyed eating this flowering plant since prehistory. The name comes from the French dent de lion, meaning “lion’s tooth”, which refers to the tooth-like shape of the leaves. (Read more on Wikipedia.)
Preparation
Dandelion greens can either be used raw in salads, or cooked by either boiling, steaming, or sauteeing. Blanching before sauteeing is optional but can reduce some of the bitterness.
Storage Tips
Chard, dandelion, and mustard greens can be stored in a plastic bag, in the coldest part of the refrigerator for a day or two, however they wilt quickly and should be cooked as soon as possible.
Nutrition
Dandelion greens contain high amounts of vitamins A, C, E, and K, and are also excellent plant sources for calcium and iron. (See more nutrition facts at Self.com.)
Seasonality
Jun, Jul, Aug, Sep, Oct, Nov,
Recipes
Basic Sauteed Leafy Greens
Braised Dandelion Greens
Curried Red Lentil Soup with Dandelion Greens
Dandelion Green and Pear Salad
Dandelion Green Smoothie
Dandelion Greens with Dijon Mustard Vinaigrette
Dandelion Greens with Onion, Jalapeno, and Parmesan Cheese
Dandelion Pesto
Dandelion Salad with Warm Hazelnut Vinaigrette
Gemelli Pasta with Dandelions and Smoked Sausage
Green Mashed Potatoes
Grilled Peaches, Gorgonzola and Dandelion Greens
Gumbo z’herbes
Sausage Risotto with Spring Greens
Savory Shelling Beans and Greens
Sweet and Spicy Bitter Greens
Wilted Dandelion Salad with Pine Nuts and Crispy Garlic
Winter Greens with Roasted Pears and Pecorino