Simple Dandelion Greens Recipe

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You may not view the dandelion greens in your yard as a potential source of sustenance, but recipe developer Susan Olayinka (and many others) see them as a source of tasty — and even potentially free — food. Olayinka notes that prior to making this dandelion greens recipe, she had "just tried the tea," but she was interested in exploring other culinary uses for this plant. Here, she guides us through how to cook dandelion greens to reduce their bitterness and create a perfect, versatile side dish.

Although Olayinka says that "Many people think they are just weeds," she is aware that "Dandelion is amazing for you and is said to be detoxifying, too." If that alone isn't reason enough to try this recipe, we think you'll find that dandelion greens are also quite tasty and easy to prepare.

To make these sauteed dandelion greens, you'll first need to check your pantry for some of the necessary ingredients. You'll need olive oil for cooking, garlic powder and pepper for seasoning, and some Parmesan cheese to finish things off.

The main thing you'll need, however, is the dandelion greens themselves. Olayinka says that she used to grow her own, but she did buy the ones she's using here. "Farmers markets tend to have them," she advises, but also advises that you can "just ask your neighbors" or even check in your own yard.

Heat the oil in a frying pan on medium-high, then add the greens when the oil is hot but not smoking. Saute the greens on their own for three minutes, then sprinkle them with the seasonings and ¼ teaspoon of salt. Continue to cook, stirring for another minute.

Once the greens are done, transfer them to a dish and sprinkle them with the Parmesan. This cheese, Olayinka says, "just add[s] some saltiness."

If you cook these greens using the amounts specified in the recipe, you'll have a nice little taster, or perhaps just enough greens to top with a poached egg for a solo, meatless meal. If you want to serve them as a side dish for a family meal, though, you may wish to double or triple up on the ingredients called for in this single-serving recipe. Olayinka says that these dandelion greens make a great accompaniment for "any type of meat, like baked chicken or grilled steak." You could use them as you'd use other types of greens like spinach, with Olayinka suggesting adding them to a dish such as chickpea curry.

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If you are picking dandelion greens when they're young and fresh, they usually won't be too bitter. If you're well into dandelion season and the greens you've harvested are more mature, you may wish to parboil them for five minutes before sauteing to tame the bitter flavor.

If you're new to wild foraging, you might want to pick up a guide book for collecting and eating wild plants. You should be careful not to pick dandelion greens from any area where they might have been sprayed with pesticides. Picking them from alongside a road is also a major no-no (unless you like the taste of auto exhaust), and you'll probably want to avoid picking the greens from any area that your neighbor's cat favors as an alternate litter box. Wherever you get your greens from, you should definitely wash them thoroughly before using, then pat or spin them dry.

A quick saute helps tame the bitterness of these wild greens, but they are technically edible raw. In this form, the greens work just like arugula in light and acidic salads. You can also throw them into a wrap or use them in spring rolls. Another raw preparation uses the greens as a basil replacement in pesto for a brighter, punchier condiment. For a dish in between raw and sauteed, you can simply pour hot broth over the greens to barely wilt them.

If you want to keep them sauteed, dandelion greens make a great addition to a frittata or quiche alongside other seasonal veggies — the deep, rich taste of mushrooms is a perfect counter to the bitter greens. If you're confident about your plants' edibility, you can also add the petals to any dough or meatloaf mix before baking. Dandelion petals in your quiche crust with the greens in the egg filling, for instance, would provide a fun way to double up on the unique flavor.

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