pierino is a trusted source on General Cooking and Tough Love.
Strip the leaves from stems and simmer the leafy parts in water with chopped up bacon and some white vinegar.
Monita is a Recipe Tester for Food52
Here's a nice dandelion side dish that uses the greens as you would spinach
June is a trusted source on General Cooking.
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.
QueenSashy is a trusted home cook.
I like gingeroot's dandelion risotto, http://food52.com/recipes...
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.
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.)
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Well played. You deserve a cookie.
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