Dandelion Greens Recipes: How To Cook The Bitter Leaves (PHOTOS)

Welcome to the second installment of "WTF, CSA?" Each week this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shouted, "WTF?" into your CSA box and now we're going to tell what on earth to do with all those dandelion greens.

We love how you keep surprising us with the weirdness in your CSA boxes. This week, dandelion greens were the item throwing you a curveball.

Dandelion greens are exactly what they sound like. Yep, that's right -- those weeds growing in your backyard are totally edible (as long as they haven't been sprayed with any pesticides), but farmers also cultivate them for us to enjoy and they are eaten all over the world. These greens are not only delicious, they are also great for you -- they're packed with vitamin A and calcium.

Because the greens are bitter, they pair perfectly with rich flavors: think goat cheese, egg yolk, bacon, potatoes. One friend confessed to us, "I don't know what to make with them, other than gross tea." We'll keep tea out of the equation for this week, and instead provide you with this list of delicious uses for these bitter greens.

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• Wild Spring Green Pizza

  <strong>Get the <a href="http://www.theperennialplate.com/recipes/2011/05/wild-spring-green-pizza/" target="_hplink">Wild Spring Green Pizza recipe from The Perennial Plate</a></strong> Even though we're past ramp and nettle season (which play a big part in this recipe), you can substitute things that are still around like green garlic and asparagus for the other pesto components in this recipe.

• Warm Dandelion Greens With Roasted Garlic Dressing

  <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/warm-dandelion-greens-wit_n_1062522.html" target="_hplink">Warm Dandelion Greens With Roasted Garlic Dressing</a> recipe</strong> Dandelion greens are strong enough to stand up to the bold flavors in this delicious salad.

• Red Potato And Sautéed Greens Salad

  <strong>Get the <a href="http://straightfromthefarm.net/2008/06/09/dandelion-and-red-potato-salad-recipe/" target="_hplink">Red Potato and Sautéed Greens Salad recipe from Straight from the Farm</a></strong> Dandelion greens are the perfect complement to the creamy white beans and potatoes.

• Dandelion Salad With Goat Cheese & Tomato Dressing

  <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/dandelion-salad-with-goat_n_1061944.html" target="_hplink">Dandelion Salad with Goat Cheese & Tomato Dressing recipe</a></strong> Pasta and bacon take this delicious salad straight into main-dish territory.

• Dandelion Greens In Anchovy Sauce

  <strong>Get the <a href="http://www.saveur.com/article/Recipes/Chicory-in-Anchovy-Sauce-Puntarelle-in-Salsa-di-Alici" target="_hplink">Dandelion Greens In Anchovy Sauce from Saveur</a></strong> Okay, so technically this recipe calls for puntarelle (the Italian word for chicory), but Saveur thinks you can use dandelion greens in its place, and we couldn't agree more.

• Sautéed Mushroom Salad

  <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/sauteed-mushroom-salad_n_1049829.html" target="_hplink">Sautéed Mushroom Salad recipe</a></strong> We promise this is the last salad. But, it's summer! Who wants to turn their oven on anyway? We love the technique of pouring the hot, sherry laced mushrooms over the greens to wilt them, just slightly.

• Crispy Spaghetti Carbonara With Dandelion Greens And Pecorino

  <strong>Get the <a href="http://www.biggirlssmallkitchen.com/2010/02/cooking-for-one-carbonara-two-ways.html" target="_hplink">Crispy Spaghetti Carbonara With Dandelion Greens And Pecorino recipe from Big Girls Small Kitchen</a></strong> Man, do we love carbonara. In this version, the richness of the egg tempers the dandelion greens.

• Dandelion Colcannon

  <strong>Get the <a href="http://heartseasecottage.typepad.com/gails-garden-at-heartsea/2012/05/recipes-dandelion-colcannon.html" target="_hplink">Dandelion Colcannon recipe from Gail's Garden at Heartsease Cottage</a></strong> We love colcannon, but usually think of it as a side-dish. This version, with dandelion greens and chickpeas (!) thrown into the mix, can be eaten as a warm, soothing main-dish.

Comments

[Kim Sandoz]

06:56 PM on 05/23/2013

I cook them as I would Southern style collard or mustard greens.

[randomtagger]

11:14 PM on 08/15/2012

I eat them with ranch dressing and croutons. Damn you guys and your sophisticated tastes. By the way, I actually get enough out of my yard. I don't get them from a CSA.

[Abra Pappa]

09:01 PM on 06/26/2012

I love dandelion greens but they are definitely bitter! I find the best application is in some form of "creamy." I've made "creamed" dandelion greens with tahini paste, soy sauce and a bit of water, but my favorite recipe is goat cheese "creamed" dandelion greens with peaches. Yum! Here is the link to that recipe: http://www.nutritiousamerica.com/recipe/blog/goat-cheese-creamed-dandelion-greens

[ecclisia57]

08:40 PM on 06/25/2012

They are much tastier and less bitter when cooked. They have been a mainstay through poverty and wars for the Greeks, and modern Greeks love them so much they will pay to eat them at a pricey taverna--but always cooked the traditional way, which is much, much more healthful than any of these recipes. Greeks cut them up into bite sized pieces, boil them until very tender, drain, and add a little bit of the very best extra virgin olive oil you have, and squeeze the juice of a fresh lemon or two on them. You can also add a little kosher or sea salt to them, according to your preference. The extra boiling cuts the bitterness as does the freshly squeezed lemon juice. This is a very healthful and detoxifying recipe, and one which can help you lose weight as well. there is a reason the Greek diet is the most healthful in the world!

[tripitena]

07:39 PM on 06/22/2012

I have only had them in salad but will be trying in vegetarian spaghetti. Wondering just how many places they could substitute for kale or spinach and I've been missing out!

[I-US]

03:38 PM on 06/22/2012

Toss them into a brothy white bean soup just at the end of cooking.

[Rebecca Orchant]

10:00 AM on 06/25/2012

Awesome suggestion!

[I-US]

05:08 PM on 07/05/2012

Thanks!