Archive for the 'Dandelion Greens' Category

Spring Greens Gumbo

Tuesday, April 9th, 2013

From Kripalu,

2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar

Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

Braised Ground Pork, Potatoes and Dandelion Greens

Thursday, November 3rd, 2011

Philippe, Tucson CSA

There is something about dandelion greens and pork that
makes them a perfect combination as the fat of the meat
balances the bitterness of the greens.

I usually don’t blanch the dandelion greens for this recipe
because I like their bitter flavor, but if you prefer a milder
flavor, just blanch the greens for a few minutes in salted water.

1 pound ground pork, chorizo or Italian sausage
1 bunch dandelion greens, chopped in 2-inch segments
1 pound potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
Salt and pepper to taste

In a skillet on medium heat, sauté the meat until browned. No
need to add olive oil, as the meat will provide its own fat.
Add onions, garlic and potatoes. Stir until the onions are
translucent. Cover and reduce heat. Cook for 30 minutes or
until the potatoes are soft.

Add the chopped greens and stir until mixed.
Add salt and pepper to taste.

Sautéed Dandelion Greens

Thursday, November 3rd, 2011

Philippe, Tucson CSA

2 tablespoons olive oil
1 bunch dandelion greens
1 small onion, chopped
2 cloves garlic, minced
1-2 teaspoons red chile flakes
2 tablespoons grated Parmesan cheese
salt and pepper to taste

Chop the greens in 2-inch segments and blanch them in salty
water until the stems are tender (about 5 minutes). Drain the
greens in a colander.

Sauté onions, garlic and red chile flakes in olive oil on
medium heat until onions are translucent. Add greens and stir
gently until well mixed. Salt and pepper to taste. Sprinkle
with Parmesan cheese before serving.

About Dandelion Greens

Monday, October 31st, 2011

Dandelion (Taraxacum) is a large genus of flowering plants in the family Asteraceae. They are tap-rooted biennial or perennial herbaceous plants, native to temperate areas of the Northern Hemisphere of the Old World.  Both their leaves and roots are edible.  The flowers are bright yellow and are called “dandelion clocks” in popular lore: blowing it apart is a popular pastime for children. The number of blows required to completely rid the clock of its seeds is deemed to be the time of day.

Dandelion greens, which are named after the French phrase dent de lion, or “lion’s tooth,” usually have serrated leaves with pale green or reddish stems.

Dandelions are commonly found in the wild and in our lawns, but they are also widely cultivated as an edible plant. Dandelion greens are commonly enjoyed raw, but they also taste fantastic sautéed, braised, or even stewed.

Dandelion greens have a slightly bitter note: this is why you often see them prepared with eggs, bacon, pork fat, cheese, vinegar, lemon juice, mustard or hot sauce. Fats, acids and hot spices are perfect to balance the bitterness of dandelion greens.  Try any of those ingredients as part of your dandelion dish and those bitter greens will shine.

To eat raw, toss in your favorite salad medley or make a more elaborate salad with eggs and goat cheese.  I like them simply tossed with an Italian dressing and fine onion slices.

For a quick fix, sauté them with garlic, onions and pine nuts and finish with goat cheese crumbles.  If you’re in a lazy mood, just throw them in a stew or a soup.  Or look on our online recipe archive under endive: you can substitute endive, escarole or frisée for dandelion greens

Dandelions are rich in beta-carotene, calcium and iron.  They are known to support digestion, reduce swelling and inflammation, and treat jaundice, edema, gout, eczema and acne. This sunflower relative boasts potent medicinal properties with laxative and diuretic properties (its other French name, pissenlit or “wet the bed”, aptly names its effectiveness).

Spring Tonic Soup

Monday, March 22nd, 2010

Sara Jones, Tucson CSA

The greens in this recipe are great for helping our systems adjust
to the changing season. This brothy soup is light and refreshing,
but you can make it more substantial by adding a can of white
beans, and sour cream or yogurt.

1 large carrot, diced small
1/4 cup white rice
3 cloves garlic or 1 bulb green garlic, minced
1 large handful sorrel, cleaned and roughly chopped
2 large handfuls endive or dandelion greens, cleaned and roughly chopped
3 chard stems, chopped
1 ½ quarts vegetable broth
2 hardboiled eggs, finely chopped, to garnish
Salt and pepper, to taste
Olive oil, to drizzle over individual servings

Bring vegetable broth to a simmer over medium high heat and
add carrots, chard stems, garlic and rice. Cook for about 10
minutes and add endive. Cook an additional 5 minutes, then add
sorrel and continue cooking for 3 more minutes. Add salt and
pepper to taste and serve. Garnish each bowl with a sprinkling
of chopped eggs and a drizzle of olive oil.