In my quest to try something new every week at the Farmers Market, I decided to try dandelion greens. Dandelion Greens are extremely high in good nutrients and from what I’ve read, is way more of a super green than kale. As far as greens go, he more bitter the better they are for you (or so I’ve read). How could I not want to give these a chance?
My conversation with the farmer went like this:
*Me: What are those?
*Farmer: Dandelion Greens
*Me: Sold! I’ll google how to cook them. This will be interesting.
*Farmer: Usually people eat them with a little lemon. They taste terrible.
In my head, I thought, oh great..can’t wait. I don’t think I was even out of the stall before I had put “how to cook dandelion greens” in my Pinterest search box. It seemed like, overwhelmingly, the preferred method to cook dandelion greens was with olive oil, garlic, salt and pepper (I linked the recipe at the end). The basics of cooking dandelion greens is to wash them, cut them into pieces (about 3 inches) and sauté in olive oil, garlic, salt and pepper. Now, I put waaayyyy too much salt, like, an obscene amount. Also of note, these cook down much like spinach. So, you get 1/3 of what you actually put in the pan. Cooking them took about 8 minutes. After they were all wilted and tender, time to taste. First bite, oh these aren’t bad. A little bitter, but I could get used to the bitterness. Second bite, wow, these are really bitter, the guy was right. Third bite, how many bites until I’m done?
I know what you are thinking, how bitter could they POSSIBLY be. If you have never had dandelion greens, I urge you to try them. Judging by how many stalls have them at the Farmers Market, I imagine that more people than I think like them. If I had to describe the bitterness, they are about 10 times more bitter than arugula. With that being said, I am not ruling them completely out. I also found a recipe for pesto using dandelion greens. Maybe when the trauma has worn off, I’ll try that. But for now, its a no go for me.
Dandelion Greens from: Givens Farm (Yes, they are organic!)
Recipe used: http://www.italianfoodforever.com/2008/05/sauted-dandelion-greens/