dandelion greens

This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.

Bitter Greens Salad With Lemon-Mustard Dressing

mustard

Dijon mustard

lemon juice

olive oil

Salt

black pepper

radicchio

In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.

While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.

Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

Quick, easy and delicious, this Pan Seared Pork Chop with Dandelion Greens and Maple-Mustard Greens tastes like a gourmet meal.

Pan Seared Pork Chop with Dandelion Greens and Maple-Mustard Greens

extra virgin olive oil

garlic (finely chopped)

maple syrup

Kosher salt and pepper (to taste)

avocado oil

pork

dandelion greens (cut

In a mason jar, combine the mustard, maple syrup, lemon juice, extra virgin olive oil, garlic and a pinch of salt and pepper. Seal the top of the jar and shake to combine. Taste for seasoning and adjust as required. Can be stored in the fridge for up to 5 days.

For the Maple-Mustard Vinaigrette:

Heat a skillet over medium-high heat. Pat pork chop dry with paper towel and season both sides with salt and pepper.

Drizzle one tbsp avocado oil into the pan and carefully add the pork chop by laying it away from you to avoid oil splatter. Cook the pork for 4-5 minutes per side (depending on thickness). Remove the pork chop once the internal temperature of the thickest part reaches 145F - use a meat thermometer for accuracy. Let rest on a wire rack or cutting board.

Reduce the heat to medium and add dandelion greens to the skillet. If the skillet is dry, add 1 tbsp avocado oil. Season the greens with a pinch of salt and pepper. Cook greens for 3-4 minutes while stirring constantly. Note: it&#039;s ok if the leaves get a bit charred.

Transfer the dandelion greens to a serving dish along with the rested pork chop. Drizzle everything with the Maple-Mustard and enjoy!

For the Pork Chop and Dandelion Greens:

Did you know you can eat dandelions? This recipe is ready in 30 minutes and is a delicious and nutritious option for meals.

Spicy Dandelion Greens with Garlic and Capicola

garlic

red pepper flakes (or more to taste)

salt

Heat oil over medium high heat.

Add garlic cloves and red pepper flakes to the pan and saute about 4-5 minutes, stirring frequently (do not let the garlic burn- you can always reduce the heat if necessary!).

Add the Capicola and saute a few more minutes until it begins to crisp, stirring often.

Stir in the Dandelion greens and season with salt and pepper to taste.

Allow the dandelions to cook down, stirring frequently, around 10 minutes.

Taste them for flavor and add more seasoning if necessary.

Serve with Italian bread and enjoy!

This pasta recipe is a great way to use up any leftover herbs and greens in your fridge—use as many or as few as you’d like. Fusilli is an ideal magnet for the sauce.

Fusilli With Battuto di Erbe

olive oil, divided

garlic clove, smashed

mixed hardy herb leaves

fennel pollen (optional)

herb leaves

kosher salt,

lb. fusilli (spiral-shaped pasta)

Parmesan,

This pasta recipe from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria, evokes the flavors of wild herbs that grow on the hillsides around Bologna, is a great way to use up any leftover herbs and greens in your fridge—use as many or as few as you’d like. Fusilli is an ideal magnet for the fine texture of herby spring batutto (which just means a chopped up sauce).

Bon Appétit

Heat ¾ cup oil in a large Dutch oven or other heavy pot over medium until shimmering. Add garlic, hardy herbs, fennel pollen (if using), and red pepper flakes and cook, stirring often, until oil around garlic starts to sizzle slightly and garlic begins to turn golden brown, about 2 minutes (be careful when you add the garlic as the oil may spatter). Add spring greens and tender herbs and season with a couple pinches of salt. Cook, stirring often, until greens and herbs are wilted and bright green, about 2 minutes. Scrape herb mixture onto a rimmed baking sheet; spread out and let cool slightly. Reserve pot.

Transfer herb mixture to a blender or food processor and add ½ tsp. salt and remaining ½ cup oil; blend on high speed until you have a coarse purée. Taste pesto and season with more salt if needed.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.

Scrape pesto back into reserved pot and add pasta and ¾ cup pasta cooking liquid. Set over medium-low heat and cook, tossing vigorously and adding more pasta cooking liquid if needed, until warmed through and pasta is coated (do not let pesto come to a boil), about 1 minute. Taste and season with more salt if needed.

Divide pasta among bowls. Using a mandoline or vegetable peeler, shave parmesan over pasta.
Do ahead: Pesto can be made 1 day ahead. Transfer to a bowl set in a larger bowl of ice water and let cool. Remove bowl with pesto from water; cover tightly and chill.

Sautéed dandelion greens are tender, full of flavor with just a little bitterness. They taste delicious and have more nutrients than kale or spinach.

Sauteed Dandelion Greens 

dandelion greens,

Tablespoons extra-virgin olive oil

garlic cloves,

red pepper flakes

Celtic sea salt

Lemon

Cut off the bottom one to two inches of thick stems and discard.

Plunge them into a bowl of cold water to remove any dirt.

Cut into 2-inch sections. You can leave the tops a little longer.

Bring a large pot of salted water to boil and add dandelion greens.

Cook them uncovered for 10 minutes until tender. If you can pierce the stem of a dandelion green with a fork, then they’re ready.  Be careful not to over boil them, or they’ll become mushy. 

Plunge or rinse in cold water to stop the cooking process.

Heat olive oil in a sauté pan on medium low.

Add garlic and red pepper flakes (optional) sauté 30 seconds until slightly golden.

Add dandelions and sprinkle with sea salt.

Increase heat to medium, then sauté until tender, about 4 minutes..

Finish by drizzling extra virgin olive over the greens and a sprinkle of coarse sea salt.

Try to harvest the greens during spring-early summer. You can also top the dish with caramelized onions. It makes for a delicious combination and distracts slightly from the bitter taste of the greens.

https://www.youtube.com/watch?v=7p_SujXbK0M

Here is an easy delicious recipe from Nutrition Coach Ingrid DeHart  to help you create better health without a lot of fuss.  You can make this in 10 minutes or less. Dandelions will flood your body with vitamins and minerals.  They are a natural diuretic cleansing your kidneys removing dead cells and waste from your body.  Go to my blog at http://eatwellenjoylife.com/sauteed-dandelion-greens/  for the full recipe.

Braised Dandelion Greens

Use this as a model, a master recipe, rather than dogma. See the notes above for all sorts of variations.

Simple Dandelion Greens

onion

garlic, (slivered)

dandelion greens, (washed)

black pepper, olive oil, and lemon juice,

Wash the dandelion greens and set them in a large bowl of ice water. Let them sit at least 15 minutes before proceeding. Move them to a colander to drain.

Heat the olive oil in a large saute pan over medium-high heat. Cook the onions until they&#39;re soft, but not browned. Add the garlic and chile and cook another minute.

Move the dandelion greens to the pan, where they will pop and spatter a bit. Stir-fry them until they all wilt, then sprinkle salt over everything. Cook another minute or three -- the older the greens are, the longer you will need to cook them -- then turn off the heat and add the black pepper, a little nice olive oil, and some lemon juice. Serve at once.

I used radish greens, rather mature, cooked them a bit longer to soften the bitter.  Loved this recipe!

Yes to gathering dandelion greens in season. But give yourself the time to clean them meticulously as the ones I gather are rich in insects and dirt, and a bit like leeks, that dirt gets embedded deeply between the rosette. I start with a rough cleaning in a bucket of cold water outside to avoid clogging the sink. Then separate the rosettes for further cleaning inside.
Anither important use for dandelions and other edible fresh herbs is the famous greek pita pies made with cornmeal and sour Greek cheese like mizithra or romano when the Greek grocer is not at hand.

This similar to what my mom did every spring.  The difference was 1) she blanched them where they grew by putting a clay flower pot over them and 2) she fried several slices of bacon and used the grease to fry the onion and pepper; then crumbled the back into the grease and added vinegar to make a dressing for the greens.  Sometimes she added sliced mushrooms to the mix.  It looks like our yard was growing flower pots in the spring.

Beautiful, easy and delicious. I go through a ton of what I call "yard greens" every spring and this is a nice addition to the roster of recipes. Thanks Hank!

I learned that when I cook garlic mustard and it was too bitter I put in a larger proportion of a sweeter green like spinach. Love your recipes.

Been making this for years.
Great as a sub also.

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Top 6 dandelion greens recipes from across the web

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The most viewed dandelion greens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine