Dandelion Greens

Dandelion Greens

If you can't beat 'em , eat 'em! Although dandelions might be an extremely annoying weed, they are also very edible and they are well known for their medicinal value. They are best in the spring before they reach maturity.

Delicious Dandelion Greens

1 pound dandelion greens
½ cup chopped onion
1 clove minced garlic
1 small dried hot chile pepper, seeded & crushed
¼ cup cooking oil
salt and pepper to taste
Parmesan cheese

Wash the greens in salted water then cut them into 2" pieces. Cook greens in an inch of water for 10 minutes or until tender.

Saute the onion, garlic, and chili pepper in oil. When the onions are clear & tender, pour this mixture over the greens. Serve with Parmesan cheese, if desired.

Tomato Dandelion Salad

½ medium sized onion, sliced thin
2 Tbs light vinegar, (apple cider, rice, or white wine)
1 cup hot water
2 large red ripe tomatoes, sliced
3 cups chopped young dandelion greens
2 Tbs fresh basil cut into large pieces

Dressing:

1½ Tbs balsamic vinegar
¼ tsp salt
¼ tsp coarse cracked black pepper
extra virgin olive oil to taste

Put the sliced onion in a bowl and pour 2 tablespoons of light vinegar and one cup of hot water over them. Let this marinade while you make the rest of the salad.

Now gently whisk the salad ingredients together adding oil at the end until you reach the desired consistency.

Rinse the dandelion greens and chop them up. Combine the remaining salad ingredients and toss them together with some of the dressing. Remove the onions from their marinade and add to the salad as well. Serve with the remaining dressing.