Dandelion Recipes

Wilted Dandelion Greens Salad

4 slices of bacon, chopped
1 small red onion, diced
2 tsp brown sugar
2 tbsp cider vinegar
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste

Fry bacon bits in a skillet until they are crisp and have rendered all their fat. Pour off all but 1 tablespoon of the bacon drippings and return the skillet to the burner. Add onion and stir in the sugar and cider vinegar. Pour the hot dressing over the greens, tossing the greens so as to coat them with dressing. Add salt and pepper to taste.

Note: To make this recipe vegetarian, omit the bacon and prepare the dressing with oil.

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Simple Sautéed Dandelion Greens

1 to 2 tbsp olive oil
1 to 2 cloves garlic, chopped
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste

Heat olive oil in a large skillet or wok on medium-high heat. Add garlic and cook for 1 minute or until it becomes translucent. Add the greens and sauté 2 to 3 minutes or until soft, stirring occasionally. If your greens are tough, you may want to cover the pan and steam them for a minute or 2 more. Add salt and pepper to taste.

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Dandelion Salad with Fresh Goat Cheese and Apples

Note: If you don’t have any apples stored from the winter, substitute any firm fruit that’s in season.

2 tbsp cider vinegar
3 tbsp vegetable or nut oil
1 tsp Dijon mustard
1 tsp honey
Salt and freshly ground black pepper, to taste
1 bunch dandelion greens, washed and dried, stems removed
1⁄4 pound fresh white goat cheese, crumbled into pieces
1⁄2 cup walnuts, coarsely chopped
1 apple, cored and chopped into 1⁄2-inch pieces

Whisk vinegar, oil, mustard, honey, salt and pepper together. Pour over greens and toss lightly. Top with goat cheese, nuts and apple.

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Dandelion Mushroom Calzone

3 tbsp olive oil, divided
1⁄4 pound mushrooms (button, shiitake or baby bella), sliced
2 large garlic cloves, minced
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste
1 pound pizza dough
1⁄2 pound mozzarella cheese, shredded

Preheat oven to 500 degrees Fahrenheit. In a large skillet or wok, heat 2 tablespoons of the oil. Add mushrooms and garlic, and cook over moderately high heat, stirring occasionally, until the mushrooms begin to brown. Add the dandelion greens and cook until wilted, stirring occasionally, about 2 to 3 minutes. Season with salt and pepper and set aside. On a lightly floured surface, roll or stretch the dough to form two 10 inch rounds. Transfer dough rounds to a floured baking sheet or pizza pan. Sprinkle a layer of shredded cheese on half of each round, leaving a 1-inch border. Add the dandelion and mushroom mixture to the cheese layer, and top with the remaining shredded cheese. Fold the dough over to enclose the filling, forming a half-circle. Press and crimp the edges together to seal. Using a knife, poke a hole or two in the top. Brush the calzones with 1 tablespoon olive oil. Bake for about 11 minutes or until the calzones are crisp and turning golden. Cut them in half and serve hot.

Read more: http://www.motherearthnews.com/real-food/dandelion-recipes.aspx?ViewAll=True#ixzz2RIYW7mgJ