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Zester_003
pierino

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

added over 1 year ago

Strip the leaves from stems and simmer the leafy parts in water with chopped up bacon and some white vinegar.

Monita_photo
Monita

Monita is a Recipe Tester for Food52

added over 1 year ago

Here's a nice dandelion side dish that uses the greens as you would spinach
http://www.wholeliving...

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added over 1 year ago

Pesto! http://www.davidlebovitz...

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

I chiffonade the leaves and do a quick saute with garlic and sometimes onions in olive oil. Be sure not to overcook them. They take almost no time at all.

Moi_1
QueenSashy

QueenSashy is a trusted home cook.

added over 1 year ago

I like gingeroot's dandelion risotto, http://food52.com/recipes...

Stringio
Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being The New Mediterranean Diet Cookbook. She also raises olives and makes oil in Tuscany, providing firsthand experience for her forthcoming book about olive oil.

added over 1 year ago

Simplest is best in order to get the full flavor of the greens--bitter, yes, but deliciously so. In Italy, where wild foraged dandelions are a springtime treat, we steam them till tender (first stripping away, if necessary, any tough stems), then drain well, chop coarsely, and give them a brief saute in extra-virgin olive oil with a chopped clove of garlic, a sprinkle of chili flakes, and for those who like it (I do!) a minced anchovy fillet. A spritz of lemon juice and they're ready to eat. (And very good for you too.)