Dandelion greens are loaded with vitamins and minerals and have been known to reduce blood pressure and to encourage healthy cholesterol levels. They are a bitter green similar in flavor to arugula and chicory and taste best paired with fats (bacon fat, olive oil, etc.) and acids such as lemon juice or vinegar.
STORAGE TIP: Remove any bands or ties, wrap in paper towels or a flour sack cloth and store in a plastic bag in the fridge.
DANDELION GREENS WITH DILL AND A CRISPY EGG
Take advantage of the dandelion greens while they’re around this spring and sauté them up with some fresh dill. Great for breakfast, lunch or dinner!
DANDELION PUMPKIN SEED PESTO
You can’t go wrong with pesto! If you’re not a lover of dandelion greens, try them in this pesto – you’ll be a convert.
DANDELION SALAD WITH GOAT CHEESE AND TOMATO DRESSING
This salad is the perfect combination of bitter, salty, creamy, and sweet.
MAPLE BACON DANDELION GREENS
This recipe calls for dandelion greens but it’s really a very versatile go-to recipe for any type of greens: collard greens, mustard greens, turnip greens, beet greens, radish greens. etc. This is a great way to make the absolute most out of your CSA share and use up every part of those super fresh vegetables. You can use garlic (or green garlic) in place of the onions and, if you wanted a more savory dish, skip the maple syrup. If you’re vegetarian (or out of bacon) just drizzle some olive oil in the pan and move on to cooking the onions.