spring greens – dandelions.

April 9, 2013 § 4 Comments


Dandelion greens are a bit controversial around here.  I guess it takes an acquired palette to enjoy them.  I really enjoy them, others, maybe not.  Dandelion greens are bitter.  Every time I eat them I feel I am eating something really good for me.  I noticed these purple stemmed dandelion greens at the market the other day.  I was already inspired because I had just discovered a lovely blog, irenasdots, and found this recipe.  I thought I should cook them according to Irena’s recipe. Once I brought the greens home I realized I forgot potatoes!  Rather than run back out to the market I decided to use another method.  The first time I had dandelion greens was in San Francisco and this is how it was prepared.  Simply steamed, with a lemony garlic dressing.  I do plan on revisiting the idea of the recipe with potatoes and boiled eggs…

What you will need:

  • large bunch of dandelion greens, rinsed well
  • 1/2 lemon
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • salt

Prepare lemon dressing. In a small bowl whisk together lemon juice, minced garlic, olive oil and a sprinkle of salt.


Place 1/8 cup water and dandelions greens in a large skillet.  Cover and bring to a boil for 2 minutes.  Drain.  Transfer to a serving dish.

Drizzle lemon dressing on top and serve.


bitterly serves 4

buon appetite.

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