Dandelions can be found almost anywhere on a foraging trip. They’re packed full of nutrients and are so delicious in this spicy dandelion greens recipe!
Imagine you’re walking through the woods. You happen upon a large grassy area with tons and tons of dandelions.
What do you see?
…or a meal?!
If you read my article on 10 Wild Plants You Can Eat, you probably see a meal!
Dandelion greens are not only delicious, but they are one of nature’s richest green vegetable sources of beta-carotene, from which Vitamin A is created. Dandelion greens are also the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are also a good source of protein.
Since they are found almost everywhere, you should really give them a try. Use this recipe for spicy dandelion greens as a starter. I mean, there’s bacon in there, so it can’t be THAT bad, right?
- 1 teaspoon salt
- 1 pound dandelion greens, torn into 4-inch pieces
- 1 teaspoon salt
- 4 strips bacon
- 1 tablespoon butter
- 1/2 onion, thinly sliced
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, minced
- salt and ground black pepper to taste
- 1 tablespoon grated Parmesan cheese (optional)
- 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.
- Cook bacon until crispy, then crumble. Reserve 1 tablespoon bacon grease.
- Heat bacon grease 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.
Try them, then come back here and let me know how you liked them. Tweak the recipe all you want, but try them, nonetheless. After you’ve had them, you’ll probably want to stop calling them weeds and start calling them “dinner” more often!