Wild About Dandelions

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Grow Your Own

While dandelions may well be nature’s most successful self-seeding plant, they don’t necessarily grow where you want them. Dandelion lovers can take the guesswork out of it by planting their own.

‘Clio’ is an Italian dandelion that produces high yields of upright greens that are easy to harvest (available from Johnny’s Selected Seeds). ‘Ameliore’ is a cultivated French strain of the common dandelion with broader leaves and a milder flavor than its outlaw cousin (available from The Cook’s Garden). Milano Chicory Melange is a salad mix that includes dandelionlike ‘Catalogna’ seeds as part of a colorful mix of red and green chicories (available from John Scheepers Kitchen Garden Seeds).

Wilted Dandelion Greens Salad

4 slices of bacon, chopped
1 small red onion, diced
2 tsp brown sugar
2 tbsp cider vinegar
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste

Fry bacon bits in a skillet until they are crisp and have rendered all their fat. Pour off all but 1 tablespoon of the bacon drippings and return the skillet to the burner. Add onion and stir in the sugar and cider vinegar. Pour the hot dressing over the greens, tossing the greens so as to coat them with dressing. Add salt and pepper to taste.

Note: To make this recipe vegetarian, omit the bacon and prepare the dressing with oil.

Simple Sautéed Dandelion Greens

1 to 2 tbsp olive oil
1 to 2 cloves garlic, chopped
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste

Heat olive oil in a large skillet or wok on medium-high heat. Add garlic and cook for 1 minute or until it becomes translucent. Add the greens and sauté 2 to 3 minutes or until soft, stirring occasionally. If your greens are tough, you may want to cover the pan and steam them for a minute or 2 more. Add salt and pepper to taste.

Dandelion Salad with Fresh Goat Cheese and Apples

Note: If you don’t have any apples stored from the winter, substitute any firm fruit that’s in season.

2 tbsp cider vinegar
3 tbsp vegetable or nut oil
1 tsp Dijon mustard
1 tsp honey
Salt and freshly ground black pepper, to taste
1 bunch dandelion greens, washed and dried, stems removed
1⁄4 pound fresh white goat cheese, crumbled into pieces
1⁄2 cup walnuts, coarsely chopped
1 apple, cored and chopped into 1⁄2-inch pieces

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