Written by Lyn Brooks, Staff Writer
Dismissed by many as a common weed, the humble dandelion is one of the first flowers to bloom in early spring. In addition to adding a bright dash of gold to the landscape, Dandelions are a nutritional powerhouse.
The greens of the plant have been shown to be a rich, low fat, low cholesterol, low calorie source for iron, calcium, and vitamins C, thiamine, riboflavin and B6. Dandelion greens also contain potassium, magnesium, phosphorus, copper and folate.
History of Dandelion Greens as Tonic and Food Source
From the Egyptians, to the Celts, Romans, and Greeks, nearly every ancient culture revered the dandelion as a tonic. Young dandelion greens were eaten regularly to build the blood, as well as cleanse the kidneys and liver. The father of medicine, Greek physician Hippocrates, even used the plant to help reduce the effects of excessive sugar.
Today, many folks spread poisons in their yards in the form of pesticides, to try to destroy this impressive herb. However, if you are lucky enough to be blessed with a bumper crop of these delicate golden beauties on your lawn, and, you and your neighbors don't use pesticides or other chemicals in your yard, then you can gather your own dandelion greens to use in several frugal, delicious recipes.
Cautions and Tips for Gathering and Cooking Wild Dandelion Greens
If you do decide to go foraging for your own dandelion greens, be careful and avoid those that grow close to roadsides, wherever there is traffic, wherever pesticides have been used, or that grow in any ground that may have been exposed to any chemicals in the past.
When picking dandelion greens, choose young, tender, new plants and leaves. If the yellow flower has started to go to seed on the plant, then the greens will likely be too tough and bitter to enjoy. Even when gathered when they are young, the greens do have a bitter aftertaste when cooked, and are felt by many to be an acquired taste.
3 Cheap and Easy Recipes for Dandelion Greens
The following are my favorite low cost recipes that use dandelion greens as a main ingredient. Each recipe costs well under $5 to make since you are foraging for the main ingredient. These greens pair well with meals where the main course has a higher fat content, such as meats, potatoes, eggs, and cheese. Basically, any meal that you would serve a spinach based side dish will go well with any of these dandelion greens recipes.
Wilted Dandelion Salad (also known as "Killed" Dandelion Greens)
Gather and rinse about 6 cups of fresh, young dandelion greens, removing any tough stems and veins. Chop and set aside.
In a warm skillet, fry 3 slices of bacon until crispy, set aside.
Finely slice 1 yellow onion, and saute in the bacon grease until translucent, about 1 to 2 minutes. Set aside.
Saute 4 to 6 fresh, thinly sliced button or Cremini mushrooms about 1 to 2 minutes, Set aside.
Add a dash each of pepper and coarse salt, 1 to 2 tablespoons of vinegar, as well as 1 to 2 tablespoons of sugar to the bacon grease. Stir. Taste, adjust with more salt, vinegar, sugar as you prefer. Add one finely chopped garlic clove and saute 10 to 15 seconds. Add the crumbled bacon pieces, onion and mushrooms back to the grease. While grease is piping hot, pour over the dandelion greens and toss. Serve immediately.
Substitution Note: Olive Oil can be substituted for the Bacon for vegetarians. If you go with this option, you can add a few finely chopped cashews or peanuts to the olive oil and saute for 1 to 2 minutes for added flavor and protein.
Sauteed Dandelion Greens with Walnuts
As in the recipe above, you will need about 6 cups of freshly picked, tender dandelion greens. Rinse under cool water, allow to dry in a colander or other strainer for several minutes, chop and set aside.
Heat 2 to 3 tablespoons oil, either olive oil or your favorite cooking oil, in your skillet. Add 1 diced red or purple onion, 2 cloves of finely minced garlic, 1/2 of a thinly sliced red pepper, and 4 or 5 finely diced English walnuts to the skillet at the same time and saute until onion is translucent. Add dandelion greens and cook over medium high heat until the greens wilt and cook down, stirring and turning frequently, about 5 to 10 minutes,depending on your stove top. Serve immediately. Add salt and pepper to taste.
Substitution Note: If you love heat, add 1/2 of a seeded, finely sliced cayenne pepper to the skillet for a spicy treat. If you are allergic to nuts, feel free to leave the walnuts out, this dish is still delicious without them! You can also sprinkle the greens with a bit of grated Parmesan cheese for added flavor and color!
Dandelion Greens in Creamy Cheese-Wine Sauce
Okay, this is a bit more costly than my other frugal recipes, I admit that, but, I think the taste justifies the extra cost.
Rinse 6 to 8 cups of fresh dandelion greens. Drain, air dry, chop, set aside.
In a warm skillet, heat 3 to 4 tablespoons of your favorite cooking oil. Add 1 clove of finely chopped garlic, a sprig of finely chopped parsley, thyme and oregano or basil ( or use several dashes of dried Italian seasoning). Add a finely chopped leek or wild garlic (also known as ramps) that you've foraged along with the greens. If you don't have either of these, two to three green onions, coarsely sliced or chopped into 1/2 inch slices will do. Saute until the leek/onion is translucent, about a minute or two.
Add the greens and cook over medium heat, stirring frequently until they wilt. About 3 to 5 minutes.
Add 1/2 cup of wine. Cheap wine works great, any brand of white, red or rose or even a fruit wine will work as well. A frugal tip to keep in mind for when you have small amounts of leftover wine, freeze it and then use it for cooking in recipes like these. If you don't have wine, or prefer to avoid alcohol, substitute clear apple juice, or, water. Cook for an additional 1 to 2 minutes.
Add 1/2 to 1 cup of grated Parmesan cheese, 1 tablespoon butter, and 1/2 cup milk into which you've beaten 2 tablespoons flour. Stir. Allow to simmer until it thickens. This dish should resemble creamed spinach when it's done. Serve hot.
What About the Dandelion Flower?
Those yellow dandelion flowers are also edible. If you enjoyed your time foraging for greens, don't let the flowers go to waste! Be certain to check our site in a few days for more frugal recipes for spring that feature yellow dandelion flowers as the main ingredient!
Photo Credit: Flickr, Arenamontanus
