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  Greens    Herbs  
Last updated 6/12/2012 1:28:45 AM. Recipe ID 64250. Report a problem with this recipe.
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Dandelions make a great free meal. Not only are they high in nutrition and very good 
for you, they also taste great!

Where do I take them from?

Find some flowers in your yard or field that are not right by the road and collecting 
pollution from traffic. Larger varieties of dandelions and older, tougher leaves may be 
cooked like any greens. They are probably closest in character to mustard greens, 
though bitter. Young plants are a little less bitter; the very young ones make an 
excellent though slightly bitter salad.

With a knife, cut the whole plant at the top of the root so that it comes out of the 
ground intact. You should snap off the yellow flowers that have already opened up but 
be sure to leave any unopened buds - these are the tastiest part!

Remove the bitterness

Once you have given your pickings a good washing to get off all the dirt, stick them in 
a pot with enough water to just cover and boil until they are nice and soft. When the 
water turns yellow, replace it with fresh water and re-boil. This will remove the 
bitterness. When they are done they will have the consistency of cooked spinach. If you 
have very young plants you may decide to skip this step.


    * Strain and dress with butter, a squeeze of lemon, or vinegar. Optionally, add 
little pieces of fried bacon.
    * Dandelion salad is often accompanied with hard boiled eggs.
    * Lightly sauté (or roast) a clove of garlic, half an onion and a quarter teaspoon 
of red pepper flakes in a tablespoon and a half of olive oil. Add a quart of damp 
greens to the sautéed vegetables, cover and steam over low heat for about thirty 
minutes. Season to taste and serve.

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Recipe ID 64250 (Nov 18, 2007)

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