Monita is a Recipe Tester for Food52
Here's a fettucine recipe with dandelion greens
Prosciutto wrapped dandelions
Merrill is a co-founder of Food52.
Put them in a frittata!
They are great with other greens for a salad with roasted vegetables, chopped up pears, and nuts. Just go easy.
Emily is a trusted source on General Cooking.
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...
Suzanne is a trusted source on General Cooking.
This is a delicious recipe using dandelion greens http://food52.com/recipes...
pierino is a trusted source on General Cooking and Tough Love.
You can also add them to a ramen style Japanese noodle soup. Let me add that I love dandelion greens.
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...
Meg is a trusted home cook.
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.
Jason is the Culinary Director at Glynwood and is dedicated to sourcing ingredients in a way that preserves our natural environment and local agriculture.
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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