4 Tips for Cooking with Fresh Dandelion Greens--and an Easy Recipe Idea

Have you ever cooked with fresh dandelion greens or added them to a salad? I know--most of us in the suburbs spend a lot of time (and money) trying to get rid of pesky dandelions, right? Growing up, my grandma would always gather fresh dandelion greens in the spring and serve them wilted as a salad. You may be surprised to learn that dandelion greens can be both a nutritious and versatile addition to your family's meals. They are a lot more than invasive weeds--these greens are loaded with vitamins C, K and A--and calcium as well. If you're looking to incorporate more wild greens into your diet, dandelion greens are a great place to start. Today, I wanted to share a few tips for cooking with fresh dandelion greens, along with a quick and easy recipe that you can try! 

If you are visiting from the Blogging from A to Z Challengel--D is for Dandelion!

Tips for Using Fresh Dandelion Greens--Raw or Cooked

Ensure that You Forage Safely for Dandelion Greens

 

Many grocery stores sell fresh dandelion greens in their produce section, so you really don't need to forage for them on your own like my grandma did when I was a child. If you do opt to forage for your own dandelion greens, be sure to do it safely. Only pick greens from areas that are free from pesticides or pollutants. Especially avoid areas near busy roads or industrial sites. Always wash the greens thoroughly under running water to remove any dirt or insects.

 

Harvest Fresh Dandelion Greens at the Right Time

 

The best time to pick your own fresh dandelion greens is in early spring when the leaves are young and tender. The leaves can become more bitter as the growing year goes along. If you are looking for greens later in the season, look for smaller, younger leaves as those tend to have a milder flavor.

 

You Can Eat Dandelion Greens Raw or Cooked.

 

We often add fresh, raw dandelion greens to salads, but cooking them can help mellow their bitterness. Sautéing, steaming, or blanching are excellent methods to prepare these greens. Sautéing with garlic and shallots, as in the recipe below, is a particularly flavorful way to enjoy them. You can also add dandelion greens to soups or even blend them into pesto.

 

There are ways to Tone Down the Bitterness of Dandelion Greens

 

Remeber that fresh dandelion greens are similar in taste to arugula or chicory--and can definitely have a slightly bitter taste. You can balance this bitterness by pairing it with an acidic ingredient, like apple cider vinegar or lemon juice. The texture of dandelion greens is similar to spinach, so they make a great spinach-substitute in many recipes. If you find the bitterness of the raw greens too strong, try blanching the greens in boiling water for a minute before using them in your dish.

 

My husband loves dandelion greens and arugula in salads--but, I definitely prefer the flavor of them after cooking. My go-to recipe is similar to my grandma's from so long ago. Gran used bacon grease and green onions from the garden--but, my recipe is still pretty similar subbing in olive oil and shallots. 

 

Here's a Quick & Easy Recipe Idea!

 

Sautéed Dandelion Greens with Garlic and Shallots

 

 

Ingredients:

• 1 very large bunch of fresh dandelion greens, washed and torn
• 2 tablespoons olive oil
• 2 cloves garlic, finely minced
• 1 shallot, thinly sliced
• 4 ounces fresh white mushrooms, thinly sliced
  
• Salt and pepper to taste
• Juice of half a lemon or a drizzle of apple cider vinegar

 

Instructions:

 

Prepare the pan. Heat the olive oil in a large skillet over medium heat.

 

Saute the vegetables. Add the minced garlic and sliced shallot to the skillet. Sauté them until they are fragrant and the shallots are translucent, about 2-3 minutes. Add the mushrooms and the dandelion greens to the skillet, tossing to coat them in the garlic & oil mixture. Continue to sauté the greens for about 5-7 minutes, or until they are wilted and tender.

 

Season & Serve. Season the wilted greens with salt and pepper to taste, and finish with a little lemon juice or apple cide vinegar. I generally serve as a side dish or mix into quinoa or rice. I also serve this as a bed for a salmon or crab cake. 

 

 

Cooking with dandelion greens is a wonderful way to introduce your family to the flavors of wild, foraged foods. Happy foraging and cooking!