Dandelion Greens

Dandelion Greens

  • Cultivated dandelion greens (from the yellow flowered plant that grows wild on lawns) are long and slender, with a pleasantly bitter flavor.
  • Look for firm leaves with thin stems. Leaves should be rinsed, dried thoroughly and stored in an open plastic bag. They’ll keep for a few days in the fridge.
  • Try in soups and braises. Raw they’re great as a bed for grilled steak or tossed into pasta with olive oil, dried crushed red pepper, and Parmesan cheese.
  • Eating dandelion greens may boost digestion and promote healthy teeth, gums and skin.

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