The other day, my wife and I were doing some yard work. I was mowing, and she was weeding. When I was about halfway done mowing, she came towards me with a handful of weeds and a huge smile. Nervously, I asked if everything was okay (poison ivy is pretty common here), and she responded with an enthusiastic, “YOUR CHALLENGE TONIGHT…IS TO COOK THESE!” As it turns out, the handful of weeds were dandelion greens! So, I did…and they turned out pretty well. I think they most reminded me of arugula with their bitter notes.
We served this as a side for Roasted Garlic Smothered Pork Tenderloin along with Roasted Baby Potatoes and Garlic and Pepper Sauteed Green Beans. To be honest, we had those two sides ready to go on stand-by in case this had been a flop…but it wasn’t!
- Do your research on dandelions before deciding whether or not to eat them
- Only eat dandelion that you know has not been treated with herbicides/pesticides.
- The first time you try this, cook only a few leaves, eat those, and make sure you don’t have an allergic reaction (similar to what you’d get from being in a field of ragweed).
Time: 20 Minutes (Plus a little time to clean your greens)
- Dandelion Greens
- Optional Garnish: A Dandelion Flower
- Place your dandelion greens in a large pot, and fill with cold water. Swish around with your hands, and then allow to sit in the cold water for a little while so that any sand/dirt can come off and sink to the bottom.
- Remove your greens, and pat them dry with paper towels (or use a salad spinner).
- Slice your bacon into cross-wise strips, and then cook it in a pan with a little butter until it begins to caramelize.
- Add your dandelion greens, and sautee until they wilt.
- Plate, devour, and enjoy!