Dandelion greens are a weed with bright green leaves with a slightly bitter tangy taste. Used to add interest to salads. The leaves can be eaten raw or cooked. The roots can eaten raw or cooked or roasted and ground to make “root coffee.” The flowers can be used to make Dandelion Wine.
Dandelion greens, which are named after the Welsh phrase dent de lion, or “lion’s tooth,” have jagged, irregular leaves. Look for firm, fresh, tender, bright green leaves that aren’t discolored or wilted. When refrigerated in a plastic bag, they will keep for a few days. Like spinach and arugula, dandelion greens are commonly enjoyed raw, but they also taste fantastic sautéed, braised, or even stewed:
- Wash, trim, tear, and toss in your favorite salad medley.
- Sauté with garlic, onions and pine nuts; finish with goat cheese crumbles.
- Substitute spinach for dandelion greens in spanakopita, the traditional Greek dish.
- Make Provençal soup: Sauté leeks, and garlic, add greens until wilted, and then simmer over water until greens are tender. Temper in a couple of beaten eggs, turn off the heat, and top with croutons and Parmesan cheese.
- Add another layer of flavor to a stew: throw in greens and cook until wilted.
- Garnish a thin crust pizza with dandelion leaves that have been tossed with balsamic vinaigrette.