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C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1

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

added almost 4 years ago

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

8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo

Monita is a Recipe Tester for Food52

added almost 4 years ago

Here's a nice dandelion side dish that uses the greens as you would spinach

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

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

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp

June is a trusted source on General Cooking.

added almost 4 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.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1

QueenSashy is a trusted home cook.

added almost 4 years ago

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

Cf72275c fff5 4c3d 91ff b486112ca91a  stringio
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 almost 4 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.)