Dandelion Greens uses?

[emilycat]

I just bought some dandelion greens, in the hopes that they would be yummy in a salad...not so. They were icky-bitter, because all the leaves were mature ones and not the tender green ones you can eat uncooked. Does anyone have any ideas for dandelion green uses in recipes so that I can salvage my experimental purchase? Thanks so much!

Em

[Ohioan]

You can use dandelion greens in any recipe that calls for arugula, although you may have to cook it a bit longer. I've also found it to be a good substitute for broccoli rabe in taste, although not in texture. It might also go in for spinach, but here you'd definitely want to cook it longer.

I love dandelion greens sauteed in olive oil with garlic and a dash of crushed red pepper. It's also good in lentil soup, and I mean to try it next with sausage (veggie sausage in my case, of course!).
Let us know what you have success with.

Cheers,
Phoebe

[lorilei]

I've found that dandelion greens are pretty versatile, but most people don't even think about cooking them. Here are a few options for you -- you can get rid of some of the bitterness by cooking the leaves and serving them like spinach/other greens.

SIMPLY BOILED DANDELIONS
Pour boiling water over the leaves and boil for 5 minutes, drain and season to taste. (I think it is very important to introduce the greens to boiling water rather than standing them in cold water that is slowly raised to a boil. Something about doing it this way helps release the bitterness)

DANDELIONS w/ POTATOES
Clean and wash dandelion roots thoroughly. Boil potatoes and dandelion roots and cook till both are tender. Remove from water (the water makes excellent base for soups), mash potatoes and dandelions and add chopped parsley, garlic, basil and one medium diced onion. In large skillet, sauté garlic and red pepper in olive oil about a minute. Add potatoes and dandelions and continue to cook another 15 minutes. Enjoy with fresh crusty Italian Bread and dry red wine.

DANDELION GREEN FETTUCCINI

2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 ts Salt

This recipe also works for other greens such as beet greens or chicory. When making the pasta, adjust the amount of flour to the moisture of the greens.

In a blender put dandelion greens and eggs, blend until smooth. Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff. Turn out onto floured surface and knead until smooth (approximately 5 minutes). Roll out with rolling pin to 1/8"-1/4" thickness or thinner. Allow to stand and dry 1 hour, then cut into strips. Drop into boiling water and cook 1-2 minutes.

GREEN SAUCE
2 c Mixed fresh greens such as chervil, chives, dill, sorrel, nasturtium leaves, and dandelion leaves
2 Shallots; peeled
1 c Plain yogurt
1/2 c Cottage cheese

Green sauce has been made for centuries by crushing seasonal herbs and greens with a mortar and pestle. It is traditional to use any seven herbs and greens since seven is a lucky number. Combine the ingredients in a blender or food processor and mix to desired consistency. Keep refrigerated. This recipe is great mixed in with a hot baked potato or a creamy sauce.

QUICHE w/ DANDELION

3/4 c dry rice
1 1/2 c water
3 eggs
3 T grated Parmesan cheese
1 cup chopped dandelion greens
1/2 t nutmeg
pepper
1 T lemon juice
1 medium onion, chopped
1 T margarine
1 c skim milk

To make sticky rice place 1 ½ cups of water in a pan. Add ¾ cup of rice and cover. Bring to a boil then reduce heat as low as possible and let set for 20 minutes. Don’t be tempted to lift the lid to check on the rice or you will release the steam. When done fluff the rice with a fork and mix with 1 beaten egg and 1 T grated cheese. Press firmly into pie pan, forming a crust. Bake the crust for 3 minutes at 425 degrees. Remove from oven and set aside.

Cook dandelion greens just barely covered in water for 4 minutes. Drain and add nutmeg, pepper and lemon juice. Continue cooking until all the lemon juice has evaporated. Sauté onion in margarine, until slightly brown. Add to dandelion greens. Place dandelion mixture in crust, sprinkle with remaining 2 T of cheese. In a bowl mix 2 eggs with milk, pour into quiche. Bake for 10 minutes at 425 degrees. Lower temperature to 350 degrees. Bake for an additional 30 minutes. Quiche is done when center is firm.

ENJOY!!