DANDELION RECIPES


Dandelion Soup

I tried this one on the family this weekend and we agreed that although it was not the best soup we had ever drunk, it was quite palatable and tasty.

 

There is a traditional soup in France, creme de pissenlits, which balances dandelion’s spiciness and subtle bitterness with other savory flavors. It is delicious, and in my opinion is the perfect way to eat dandelion greens. The traditional French recipe uses Dijon mustard. I think it adds some lovely depth, but you may prefer it without.

 

INGREDIENTS
2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish

1. If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside.

2. Heat butter or oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.

3. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.

4. Puree mix in a tightly-covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.

5. Serve in bowls and garnish with flowers or buds.

Read more: http://www.care2.com/greenliving/cream-of-dandelion-soup-recipe.html#ixzz1JrKEwxNU

 This recipe is one I am going to try out on the family

 Use young, tender leaves.

Like other leafy greens, dandelion greens are an outstanding source of vitamins A and K. To tame the greens’ natural bitterness, cook them with dried fruit, toasted nuts, and olive or nut oil.

Here’s a 15-minute recipe:

Dandelion Greens with Currants and Pine Nuts

Serves 6

Ingredients:

  • About 2 tbsp. extra-virgin olive oil, divided
  • 1 garlic clove, finely chopped
  • 1 lb. dandelion greens, ends trimmed, roughly chopped (about 2½ qts.)
  • 1/8 tsp. each kosher salt and freshly ground black pepper
  • 3 tbsp. each dried currants and toasted pine nuts
  • Lemon wedges (optional)

1. Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.

2. Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.

3. Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.

Per serving: 113 Cal., 62% (70 cal.) from fat; 2.7 g protein; 7.9 g fat (1 g sat.); 11 g carbo (2.9 g fiber); 96 mg sodium; 0 mg chol.

3 more ways with dandelion greens:

1. Sauté with spinach and layer into your favorite vegetarian lasagne.

2. Toss in a salad with sliced apples, blue cheese, and toasted walnuts.

3. Add chopped greens to pasta during the last minute of cooking, then mix with parmesan and toasted almonds.

 

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