Dandelions and greens, with garlic
Recipe type: spring greens
Prep time: 
Cook time: 
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Serves: 4 servings
Early spring is the best time to harvest and eat dandelion greens, before the flowers have emerged. The tanginess of dandelion greens pairs very nicely with slowly-cooked garlic cloves and other greens.
  • 1 lb fresh dandelion greens (make sure they haven't been sprayed), washed carefully
  • 6-8 green onions, or spring onions, chopped
  • 2 or 3 cups assorted greens (chard, cabbage ribbons, spinach, etc.) (optional)
  • 12 cloves garlic
  • 1 cup olive oil
  • salt and pepper, to taste, freshly ground
  1. First, harvest your dandelion greens, cutting clumps about an inch above the ground, using a sharp knife. Put to soak in a large bowl of cold water.
  2. Put cup of olive oil and garlic cloves into a cast iron skillet and cook the cloves slowly in the oil until they are golden, being very careful not to burn them. Set aside for 30 minutes, to continue to marinade and to cool. The garlic will continue to cook in the hot oil.
  3. Cut other (optional) greens in strips, set aside.
  4. Pour the (cooled) oil into a jar for later use, leaving about 2 Tbs of oil and all the garlic cloves in the skillet.
  5. Drain the dandelion leaves in a colander. Add the greens and onions to the skillet and saute quickly, until the greens are wilted and ready to eat.
  6. Liberally grind pepper and salt on top, and serve while hot!
Recipe by vomitingchicken.com at https://vomitingchicken.com/dont-forget-the-dandelion-a-cleansing-nutrient-rich-herb/