This traditional dandelion greens recipe is by far the best way I’ve found to enjoy this nutritious green.
Dandelions are everywhere. They are in yards, parks, abandoned lots, and nearly everywhere you look. Unbeknownst to most, dandelions are not a native species to North America. Nope. The yard invaders trace their roots (pun intended) to Eurasia. They were actually intentionally introduced in North America by settlers. Even as settlers came west they brought this perennial herb with them, as they knew it would provide a dependable crop of greens each year. How times have changed.
These days folks spend lots of time and money trying to eradicate this prolific herb. The truth is, if dandelion were in the supermarkets they would be promoted as a Super Food. All parts of the plant are very healthy, but the greens are especially so. In fact, compared to a highly nutritious food like spinach, dandelion wins in nearly every department. When you start realizing the goodness sprouting up all around us, you might start to wonder why we spend so much time killing it. You may also think about enjoying some of it.
So dandelion greens are healthy, but in all honesty I find the taste a little powerful. Most information out there advises folks to boil the greens in order to remove some of the bitter taste. That works to an extent, but there always seems to be some strong taste holding on. Maybe that is as it should be, but it may be holding people back from adding this nutritious powerhouse food to their diet. If that is the case, you’ll enjoy this dandelion greens recipe.
This tasty dandelion recipe comes from the book Wild Seasons by Kay Young. It is very good, and might be a good way to slip dandelions past your palate. If you have a few yellow spring flowers budding I’d encourage you to give it a try.
4 cups washed dandelion greens (other greens can be mixed as well)
2 strips bacon
Salt, black pepper, and sugar to taste
1 Hard boiled egg (sliced)
Vinegar to taste
To start, boil you dandelion greens as you would in other recipes. 4 minutes is plenty. Once the greens are boiled, drain the water and pat dry some of the excess moisture.
As you heat your water, you also want to start cooking your bacon. Cook it to a nice crispy state. Once the bacon is cooked you want to pat it and to remove some of the grease, then crush it into smaller pieces.
At any point you are also free to make your dressing by combining your salt, pepper, sugar, and vinegar together. The resulting dressing is delicious and worth adding to your regular salads as well.
With your greens boiled, bacon cooked, and dressing made, you can add everything together. Add any other greens as well. We added a few cups of spinach to our concoction which helped to offset the taste of the dandelions. Once you have everything stirred together, add the hard boiled egg and serve.
As mentioned, this traditional dandelion greens recipe is a great way to incorporate the bountiful herb into your diet. Maybe you are hesitant about trying dandelions? Maybe you have hard time stomaching the taste? Maybe you just want to spice up your diet with a more traditional wild food? Whatever your reason, I’d encourage you to give it a shot. It really isn’t as scary as you might think.
As with all wild food recipes, you are responsible for making sure the food is safe. Ensuring you have the right plant is the very first thing you have to get right. You might think there is no mistaking dandelion for anything else. Well, you may be surprised to learn that there are dandelion look alikes. Learn to tell the difference and get the right plant.
Secondly, because these broadleaf flowers are unwanted, make sure not to gather them from sources that could have been sprayed. The more isolated the location, the better.
Finally, don’t dive all-in when you first give dandelion greens a try. As with any new/exotic food, it is best to ease in and see how you react to it. Try adding just a few greens to your salad the first time. Then see how you like the taste and how your body accepts it.
At the end of the day I’d encourage you to give this traditional dandelion greens recipe a try. It is silly to think about how we discard this plant, and then go pay for less nutritious plants at the grocery store. It does have a strong taste, but you may find this recipe a good way to disguise it. The pioneers not only ate it regularly, but they made sure to bring it along with them. Its nutritional qualities were not lost upon them, and hopefully you can find a bit of that value as well.
Thanks for giving this traditional dandelion greens recipe a look. If you enjoyed it, please follow this blog by clicking the button near the bottom of the page. You may also enjoy this article on the 8 Uses of Cattail from Hunting to Diner Plate.