The benefits of growing and eating these wonderful greens are numerous. First off, you can grow them in containers, and in this neck of the woods have a steady crop from May right through to late November. And just take a look at one just 1 cup of raw dandelion greens provides from a nutritional standpoint - these guys pack a wallop!
OK, so they're on the bitter side. It's how you dress them up and combine them with other flavors that make these a truly dandy meal. Let's take an ordinary salad of only dandelion greens. Try this. It's the very same dressing that my Mom used to throw together many years ago.
Thinly slice an onion - any old kind will do - put in a pan with a tiny bit of oil (I use olive). Throw in a teaspooon of sugar and a nice splash of apple cider vinegar. Mince one half slice of bacon. Heat on medium high heat til everything kind of dissolves into a mass of very soft -- well, stuff! You'll know by the smell and look when it's right for you. Pour this over your greens - we had some fresh tomatoes last night so I threw those on too. Even the kids will love it; the dressing just combats the bitter leaves in a very tasty manner.
The Italians use dandelion greens in their pasta dishes. Try this sometime and you'll be pleasantly surprised at the way the goat cheese completely takes the edge off of any bitterness. Cook 1 pound of fettucine. While the fettucine is cooking, heat 1/2 cup of chicken (or vegetable stock if a vegan) in a sauce pan. Either mince or use a garlic press to add several cloves of garlic and let simmer for 10 minutes. Add in a few cups of chopped dandelion greens until completely wilted. Plate your pasta and right before serving, stir in as much goat cheese as you like - pour over the pasta immediately - toss and enjoy!
Please give dandelion greens a try. They're full of nutrition, super easy to grow and harvest even if you only have a balcony with a pot. I dare you - go look at a gourmet grocery around you....when you see the price charged for them, a small pack of seeds and nothing more than a sharp pair of scissors will convince you that these are most definately some delicious alternatives to plain old romaine.
Posted by LouC (from Desoto, TX) on October 13, 2007 at 11:14 AM:Very good article, Dea. Never eaten dandelions but when we were newly married our next door neighbor used to bring us "poke salit". I don't know what the poke looks like...just know it is supposed to be poisonous if not cooked. And it grows wild. She prepared it like spinach salad with bacon, bacon fat, vinegar, sugar and salt and pepper....it was so good. Going to see if I can round up some dandelion and try your two recipes.
LouC
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Posted by carrielamont (from Milton, MA) on October 13, 2007 at 12:29 PM:
Sounds delicious. Reminds me of Ewall Gibbons' Stalking the Wild Asparagus and that kids' book, My Side of the Mountain, where a boy runs away and lives off the land. I would love to try them but my family won't even eat home-grown tomatoes! I have to begin NOW training my DH to eat squash this winter.
xx, Carrie
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Posted by jadajoy (from Newport News, VA) on October 13, 2007 at 4:18 PM:
Great article on an old southern favorite. Didnt know they were so nutritious. The recipes look good enough to eat off the screen! Good job.
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Posted by Dea (from Frederick, MD) on October 13, 2007 at 4:54 PM:
Glad you enjoyed the article and hope you'll try some dandelion greens some time :)
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Posted by Islandshari (from Kwajalein
(Marshall Islands)) on October 13, 2007 at 5:58 PM:
Like many others, I had always heard of dandelion greens, but had no idea what to do with them. Thank you for the interesting and informative article!
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Posted by starlight1153 (from Seale, AL) on October 13, 2007 at 6:32 PM:
Boy this article brings back memories. We used to go out as kids and eat them off the yard. Like you said , way before peopel knew what chems on the yards were.
Beautiful and appetizing pics and thanks so much for the butrition ratings. Sure didn't know they were that good for ya. Gonan give yoru receipe a try it sounds and looks so appetizing.
When I was younger and Indiania, I remember folks gathering dandelions all the time to make dandelion wine. beat they didn't realize the extra vitiamin kick them dandelions was givign them.
Got anymore recipes of ways to serve them?
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Posted by KyWoods (from Melbourne, KY) on October 13, 2007 at 10:35 PM:
I had no idea they were so nutritious! That, and your recipes made me careful not to step on the many young plants coming up in front of the house...gotta go snatch them tomorrow for my salad. Thanks!
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Posted by Cambium (from Tamarac, FL) on October 19, 2007 at 12:43 PM:
Bon apetit! Dandelion greens & Poke were 2 major greens we'd eat in the spring as children. As an adult I read several Euell Gibbons & Jethro Kloss books and found out the flower itself could be eaten. After proper preparations, I served many platters of those luscious flowers to my family. The flavor reminded us of batter-dipped deep fried mushrooms which are a delicacy!
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Posted by Dea (from Frederick, MD) on October 19, 2007 at 12:53 PM:
Neat info Cambium - thanks !!
Dea
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