For a couple years I have ate dandelion greens but in the raw form and I found them to be very bitter and since I am not fond of bitter I decided to try them cooked for a change.
One lady told me about cooking them one way, another man another way and yet someone else said to cook them with turnip greens.
This is me trying out how I like to eat this bitter weed best.
First I went out and I dug up the whole dandelion plant because I am keeping the root for medicine, I will be harvesting the dandelion plants with roots all through the year, and I placed the plants into water.
A couple days did pass before I could actually clean and disassemble the dandelion plants but they were still living well in the shallow pan with water. I clipped the leaves off and set those aside and I cleaned the roots and put those on a wire rack to air dry.
I placed the dandelion leaves into a sink filled with cold water and soaked them, so the dirt would release. I rinsed them several times to make sure the dirt was off the leaves. I put them into a bowl of cold water and sat then into the refrigerator over night because I was cooking these the next day.
Now the cooking part :
I drained and patted dry the dandelion leaves.
I took the advice of the man and I cooked them in butter, this does NOT take but a couple of minutes, like most greens.
I tasted and added salt to my taste.
The Taste :
The texture was that of fresh cooked spinach, sweet first and at the end a slight bitterness.
I added how the woman told me to cook them, add lemon. So I added a small amount of lemon juice and stir the dandelion greens.
The Taste :
At first sweet, then tart but I still could detect the bitter and that was just to much for me.
Now to MY addition to these wild little greens.
I have the dandelion greens cooked in butter, with a dash of salt and lemon juice and drizzle of Agave nectar.
The Taste :
Now we are talking!
Cook the dandelion greens in butter for a couple minutes, turning to cook them evenly. Add salt to your taste, give then a squeeze of lemon and drizzle with agave nectar.
Fabulous dandelion greens! Plus they grow wild everywhere so they are free.
Do you eat what grows wild in your yard?
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By Andria Perry
Photos By Andria Perry