When most people hear "dandelions," they probably think of the classic yellow flower that rears its head in around springtime. This humble plant might be considered an eyesore and a weed in your garden, but the leaves that sprout from its stem are actually quite delicious. Ready to dive headfirst into the world of dandelion greens? Here's everything you need to know.
What Are Dandelion Greens?
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Dandelion greens are the red and green leaves that grow from the hollow stem of a dandelion plant. These greens are also known as a "Swedish mum." The plant belongs to the same family as a sunflower. Just like many other greens, the younger leaves are softer and milder, whereas the larger leaves are more robust in flavor. There is not a difference in texture or flavor between red and green stems.
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A bunch of dandelion greens is similar in size to a bunch of kale. The leaves are narrow with jagged points all along the edges. They have an earthen, pleasantly bitter flavor that is easily mellowed after they've been cooked or wilted. Dandelion greens come into season at the very onset of spring, in late March or early April, but can be purchased year-round.
Where Can You Buy Dandelion Greens?
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Dandelion greens are available in various stores year-round, but be mindful of their peak season. Specialty grocery stores, such as Whole Foods, typically carry them, but if you can't track them down at the store, you may have more luck at your local farmers' market or in a CSA box. Talk to local growers about when dandelion greens are most abundant in your area.
How To Clean and Store Dandelion Greens
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The best way to clean dandelion greens is to run them under cold water to rinse away any dirt or sediment. Clean them over a colander or in your salad spinner, then pat the leaves dry with paper towels.
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Wrap the greens up in a damp paper towel, seal them in a zip-top bag, and keep them refrigerated. If the leaves become limp or dried out, pour some water into a wide-rimmed glass and add the stems of the bunch to the water. This will help to revive the leaves' crispness.
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How To Cook Dandelion Greens
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Dandelion greens can be used just as you might cook with kale, chard, mustard greens, or spinach. Depending on the size of the leaves, you may need to cook the larger, heartier greens for a little longer to allow them to break down. The stems are perfectly edible — they're not so tough and fibrous that you would need to remove them before cooking. However, it is a good idea to trim off the woody ends of the stem before cooking the greens.
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Ready to get creative with this under-appreciated gem? Roughly chop up a bunch or two of greens and braise them in olive oil with minced garlic, chili flakes, and a couple of glugs of stock. Finish off the braised greens with a touch of cream and grated cheese for a rich, silky finish.
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Dandelion Greens Recipes:
- Dandelion Greens with a Kick
- Dandelion Salad
- Dandelion Greens and Tortellini Soup
- Dora's Dandelions
These greens will wilt down significantly in volume, so be sure to start with a heaping pile. Blanch a handful of dandelion greens and fold them into pasta or grain salads, or apply them as a pizza topping, to add a vibrant touch of green. Dandelion greens play particularly well with white beans and sausage — all you need is your favorite pasta and you've got dinner on the table.
Can You Eat Raw Dandelion Greens?
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It is completely safe (and delicious) to eat dandelion greens raw. You can roughly chop them up and enjoy them like any other salad green. Toss the greens in your favorite vinaigrette — I like to add some sweetener to the dressing, such as honey or maple syrup, to help balance out the bitterness of the greens. Once they're dressed, shower them in grated cheese and toasted nuts for a simple, hearty salad. Take your dandelion greens salad a step further and sprinkle on a crispy pork product (like bacon or pancetta) for a well-rounded dish.
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