Dandelion Greens

The leaves, which are slightly bitter, can be cooked like other sturdy leafy greens, such as kale, or can be added to a salad as you would endive. Dandelion greens are traditionally tossed with hot bacon dressing, which softens their peppery, bitter edge.

Season: late spring–early autumn
Taste: bitter
Weight: medium
Volume: moderate
Techniques: raw, sauté, steam

Pairs well with:
anchovies
bacon
garlic
dijon mustard
peanut oil
onions
ground pepper
salads
salt
vinegar

Recipe suggestions:
Frittata
Pizza
Part of a salad

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