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8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added almost 4 years ago

Here's a fettucine recipe with dandelion greens
Prosciutto wrapped dandelions

Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 4 years ago

Put them in a frittata!

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added almost 4 years 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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Emily is a trusted source on General Cooking.

added almost 4 years 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...

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard

Suzanne is a trusted source on General Cooking.

added almost 4 years ago

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

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1

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

added almost 4 years ago

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

Cef49d72 d554 46db a888 e97e0311e08e  cimg0737
added almost 4 years 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...

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012

Meg is a trusted home cook.

added almost 4 years 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.

B565b377 04f2 4d18 bbcf fd85750084e4  jason wood headshot 2
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 almost 4 years 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.