Have you ever used dandelions in cooking? Yes, the entire plant is edible, from the root to the leaves. It used to be considered, and still is by many, as a herb. Dandelion greens are high in iron, calcium, vitamins A, C, and B12 among other vitamins and minerals. On tip of that, they contain more protein and iron than spinach! Here are just a few of the ways you can incorporate these rich, nutritious greens in the kitchen.
Raw
Dandelion greens are bitter in flavor, but a nice citrusy vinaigrette will do the trick to balance the bitterness in a raw dandelion greens salad. You could also throw dandelion greens into a soup the way you would kale or char. Dandelion works best in bean-based soups like lentils.
With Eggs
An easy way of incorporating dandelion greens into your breakfast would be adding them to an omelet, frittata, or quiche. Try substituting spinach for dandelion next time you’re making quick eggs. Throw in melted cheese and some vegetables too, and you got yourself a whole hearty meal.
Sauteed or Braised
Sauteing and braising are easy and delicious ways to cook dandelion greens. Add in olive oil and garlic, or, if you want to take it one step further, aff pancetta or bacon and braised the greens in a little chicken stock.
