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Monita

Monita is a Recipe Tester for Food52

added over 1 year ago

Here's a fettucine recipe with dandelion greens
http://www.marthastewart...
Prosciutto wrapped dandelions
http://www.marthastewart...

Merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 1 year ago

Put them in a frittata!

Cakes
added over 1 year ago

They are great with other greens for a salad with roasted vegetables, chopped up pears, and nuts. Just go easy.

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em-i-lis

Emily is a trusted source on General Cooking.

added over 1 year ago

I agree with all of the above and also want to say that they make a great spread for a sandwich: http://food52.com/recipes...

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sdebrango

Suzanne is a trusted source on General Cooking.

added over 1 year ago

This is a delicious recipe using dandelion greens http://food52.com/recipes...

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

You can also add them to a ramen style Japanese noodle soup. Let me add that I love dandelion greens.

Cimg0737
added over 1 year ago

I adore dandelion greens too -- I try to source small ones, which I find are the most tender and not too bitter. This is one of my favorite soups using dandelion leaves: http://food52.com/recipes.... If you want to try a risotto, gingerroot's Ricotta Risotto with Dandelion Greens and Orange is delicious http://food52.com/recipes.... And finally aargersi's dandelion greens salad, which is served with a poached egg, is amazing. http://food52.com/recipes...

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luvcookbooks

Meg is a trusted home cook.

added over 1 year ago

Put them in your favorite pasta fagioli recipe. I take out some of the soup and puree it when I have time, before cooking the pasta in the soup. Bitter greens lighten the dish.

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Jason Wood

Jason is the Culinary Director at Glynwood and is dedicated to sourcing ingredients in a way that preserves our natural environment and local agriculture.

added over 1 year ago

I've always been a fan of braising dandelion greens. I usually saute onions and garlic with a pinch of chili flakes. After they are nice and soft, I throw in the greens just to wilt. I cover the greens in chicken stock and put the pan in a 350 degree oven for 15 to 20 minutes. Delicious, especially the broth.

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