Best Dandelion Greens Recipes

DANDELION GREENS WITH A KICK

Steps:

• Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
• Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
• Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
• Sprinkle greens with Parmesan cheese to serve.

SEARED SCALLOPS WITH WATERMELON THREE WAYS, CASTELFRANCO RADICCHIO, DANDELION GREENS AND RED ONIONS

Steps:

• To pickle the watermelon rind, combine the champagne vinegar, water, sugar and 1 tablespoon salt in a large bowl. Carefully remove the rind from the watermelon. Using a mandoline or sharp vegetable peeler, shave the rind into ribbons about 1/8-inch thick. Add the watermelon rind ribbons to the bowl and let stand at room temperature for at least 1 hour. Drain and reserve the pickling liquid.
• Dice the watermelon flesh into 1/2-inch chunks and add to a large bowl. Add the Castelfranco, dandelion greens, red onions, pickled watermelon rinds and watermelon radish to the watermelon chunks and toss to combine. Add 2 tablespoons of the pickling liquid and a nice drizzle of oil into the salad and toss to combine. Season with salt.
• Heat a large nonstick pan with some oil over medium-high heat until the oil shimmers. Pat the scallops nice and dry and sprinkle with salt. Sear on each side until golden brown, about 2 minutes. The scallops will be done when they are no longer translucent, but it's important not to overcook them. Remove them from the pan and allow to rest for 5 minutes.
• To serve, slice the scallops in half lengthwise and nestle alongside the three-watermelon salad.

SAUTEED DANDELION GREENS

Steps:

• To a large pot of boiling water, add some salt and the dandelion greens. Cook until bright green, 2 to 3 minutes. Remove the greens with a spider and drop them in a bowl full of ice water to stop the cooking.
• Add the olive oil to a large saute pan over medium-high heat. Once hot, add the garlic and saute until fragrant, about 1 minute. Add the greens and toss until warmed through. Season with salt and pepper.

SAUTEED DANDELION GREENS

Steps:

• Cook greens in a 10-to 12-quart pot of boiling salted water (3 tablespoons salt for 8 quarts water), uncovered, until ribs are tender, about 10 minutes. Drain in a colander, then rinse under cold water to stop cooking and drain well, gently pressing out excess water.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

WILTED DANDELION GREENS SALAD

Steps:

• Wash dandelion greens thoroughly; drain and place in a large salad bowl. Chill. , Meanwhile, in a skillet, fry bacon until crisp. Remove and drain on paper towels. Discard all but 2 tablespoons of drippings. , For dressing, combine eggs, vinegar, sugar and enough water to make 1 cup. Beat well; pour into the skillet. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. Pour over greens and toss well. Sprinkle with chopped eggs and crumbles bacon; toss lightly. Serve immediately.

SAUTéED SPICY DANDELION GREENS AND ONIONS

Steps:

• Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
• Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.

SPICY SAUTEED DANDELION GREENS

Steps:

• Cook greens in a 6- to 8-quart pot of boiling salted water until ribs are tender, 4 to 5 minutes, then drain in a colander. Rinse under cold water to stop cooking and drain well, gently pressing out excess water.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until pale golden, about 30 seconds. Increase heat to moderately high, then add greens, red pepper flakes, and salt and sauté, stirring, until liquid greens give off is evaporated, about 4 minutes.

ARCTIC CHAR WITH HORSERADISH CREAM, SWEET-AND-SOUR BEETS, AND DANDELION GREENS

Steps:

• For horseradish cream:
• Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.)
• For beets:
• Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.)
• Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.
• For fish and greens:
• Preheat oven to 350°F. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.
• Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper.
• Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices.

DANDELION GREENS WITH HOT OLIVE-OIL DRESSING

Steps:

• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
• Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

WILTED DANDELION GREENS WITH SWEET ONION

Steps:

• Heat oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onion is golden and has caramelized, about 15 minutes. Add garlic; cook, stirring occasionally,2 minutes. Add vinegar; cook until vinegar is warm, about 1 minute.
• Add dandelion greens, and toss to combine. Cook until greens have just wilted, about 1 minute. Season with salt and pepper. Serve immediately.

TEXAS GRAPEFRUIT, AVOCADO, AND DANDELION-GREENS SALAD

Steps:

• Cut away peel and pith of grapefruits. Working over a bowl, cut between membranes to release segments. Squeeze juices from membrane into bowl.
• Arrange greens on a large platter, top with grapefruits and avocados, and drizzle evenly with oil and 3 tablespoons grapefruit juice. Season with salt, sprinkle with pepper flakes, and serve.

ROASTED BEET AND DANDELION GREENS SALAD

Steps:

• Preheat oven to 400 degrees. Place beets on foil lined with parchment. Drizzle with 1 tablespoon oil; season with coarse salt. Wrap foil into a sealed pouch. Roast beets on a rimmed baking sheet until easily pierced with a skewer, about 45 minutes. Carefully open pouch; when beets are cool enough to handle, rub off skins with paper towels. Halve beets (or quarter, if desired).
• Arrange beets and dandelion greens in a serving dish. In a skillet, bring remaining 3 tablespoons oil and cumin seeds to a simmer; toss with beets and greens. Sprinkle with sea salt and serve.

WILTED DANDELION GREENS WITH TOASTED MATZO CRUMBLES

Steps:

• Preheat oven to 400 degrees. Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.
• Place dandelion greens in a large bowl. Heat remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and pepper, and toss with matzo crumbles.

SALAD OF DANDELION GREENS WITH ALMOND VINAIGRETTE AND DRIED RICOTTA

Steps:

• Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves. Wash and dry them according to directions on page 67. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.
• To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth. Add salt and pepper to taste. Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressed greens among six plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.

WILTED DANDELION GREENS

Steps:

• Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
• Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
• Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
• Cover and cook the greens for about 3 minutes, until just hot and wilted.
• Transfer to a warm vegetable dish and crumble bacon all over the top.

DANDELION GREENS (OR ARUGULA) AND AVOCADO SALAD

Steps:

• Tear dandelion greens into bite sized pieces, discarding the tough parts and stems. Place greens in a salad bowl.
• Add onion, avocado tomato and cucumber.
• Add oil, lemon juice and seasoning.
• Toss.

ARCTIC CHAR WITH HORSERADISH CREAM, BEETS, DANDELION GREENS RECIPE - (4/5)

Steps:

• For Horseradish Cream: Grate horseradish in processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.) For Beets: Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.) Peel red beets; cut each in half and place in medium skillet. Peel golden beets; cut each in half and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat. For Fish And Greens: Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin-side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes. Meanwhile, warm horseradish cream over medium heat. Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper. Divide greens among 4 plates. Top greens with fish, skin-side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices. This recipe yields 4 servings.

DANDELION GREENS AND TORTELLINI SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
• Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes.
• Stir tortellini into the pot and serve.

PASTA WITH SAUSAGE AND DANDELION GREENS

Steps:

• Bring a pot of salted water to a boil over high heat. Add the dandelion greens to the pot and cook, stirring, for 5 minutes. Drain. Heat the olive oil in a saute pan over medium-high heat. Add the onion, garlic, tomatoes and saute until browned, about 2 minutes. Add the cooked dandelion greens to the pan, stirring to coat them with the oil. Season with salt, red pepper. Cover with a lid and lower the heat. Cook for about 10 minutes then add the sausage meat. Cook until the fat begins to render. Raise the heat and add the wine to the pan. Add tomato paste. Cook until the alcohol evaporates, about 3 minutes, then add the dandelion greens, stir, and cook over low heat for 10 minutes. Meanwhile, bring another pot of salted water to a boil and cook the orecchiette until al dente, about 7 minutes. Reserve ½ cup of the pasta cooking liquid and drain the pasta. Transfer it to a big bowl and add the sauce, mixing as you do. Add a bit of cooking liquid to help it emulsify. Finish by topping with grated Pecorino Romano and black pepper and serve family style at the table.

DANDELION GREENS

Steps:

• Heat olive oil in a sauté pan. Add ramp stalks and sweat until tender, about 3 minutes. Add raisins and pine nuts.
• When raisins are plump and pine nuts toasted, add dandelion greens and cook until wilted. Add ramp leaves and cook till limp.
• Stir in vinegar and cook for 30 seconds. Season with salt and pepper. Serve with salmon.