🔎

My Basket ()

Answer »
Zester_003

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

added about 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 is a recipe tester for Food52 and a trusted source on General Cooking.

added about 1 year ago

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

soozbooz added about 1 year ago

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

Junechamp

June is a trusted source on General Cooking.

added about 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 added about 1 year ago

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

Stringio

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 about 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.)

No need to email me as additional
answers are added to this question.