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153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

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

added over 2 years ago

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

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Monita

Monita is a Recipe Tester for Food52

added over 2 years 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 2 years ago

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

4798a9c2-4c90-45e5-a5be-81bcb1f69c5c.junechamp
ChefJune

June is a trusted source on General Cooking.

added over 2 years 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.

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QueenSashy

QueenSashy is a trusted home cook.

added over 2 years ago

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

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Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

added over 2 years 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.)