Dandelion Greens

Harvesting dandelion greens is a beloved spring ritual for some, but doesn't cross the minds of many. Though it should! You can now find dandelions everywhere; dandelion wine jelly, dandelion greens in some grocery stores, and apparently there is also some dreadful sounding coffee replacement beverage that is also made from dandelion root. They are literally everywhere you look, but diggig them up and eating them for dinner isn't high on anyone's list. Last year when my neighbour asked me if she could have some of the dandelions that I had been nurturing, i.e. not killing, in my backyard, I was very intrigued. She explained that she sautés them in olive oil and garlic; sounds good enough, right? Well it is! I finally got around to trying it out while the getting is still good. The internet told me that I should pick the young plants that have not yet flowered, they’re less bitter. The internet also told me that dandelion greens are rich in potassium, antioxidants, and vitamins A and C. 

 

In an attempt to yield a satisfactory result I decided to sauté mine in a bit of olive oil, butter, and bacon fat. I figured that the bitter dandelion greens could probably use all the help they could get, and if I was going to get Mick to eat it, I needed to pull out all the stops. 

 

I did enjoy this repice and I would make it again, but I'm not yet feeling brave enough to eat them raw in a salad.

 

 

 

 

Sautéd Dandelion Greens

 

1 bunch dandelion greens, washed and dried

2 cloves garlic, minced

1 tsp oil oil

1 tsp butter

1/2 tbsp bacon fat

salt to finish

 

Heat a large pan on medium heat. Add the oil, butter, and fat until melted, then add the garlic. Cook for about 30 seconds and then add the dandelion greens on top. With a pair of tongs move the greens around the pan until they're wilted. Dust with salt and serve.

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