Harvesting and Cooking Dandelions

Yesterday we cooked fresh dandelions from our yard. This was a first for our family but definitely one we will try again. For years dandelions were always a nuisance but after having had a healthy and tasty meal from them we see them in a whole new light. Using the harvesting knife shown below, Asher, our 15 year old son, cut the dandelion greens and any blossoms at soil level. As we are in April, the greens are still tender and the stems are not thick.

The recipe is rather simple. Ingredients include: 3 cups of dandelion greens (flowers are optional), 1/8 teaspoon red pepper flakes, 1.5 tablespoon of olive oil, 10 cloves of garlic, salt and pepper to taste.

Dandelion greens and garlic from our garden

Wash the dandelion greens, chopped them into 2 inch pieces, bring a pot of water to a rolling boil and add salt. Greens can be blanched in the boiling water for 2 minutes. Heat olive oil in a skillet and add 10 smashed cloves of garlic. Cook garlic until golden brown. Add greens and cook for approximately 4 more minutes.

Greens being blanched in boiling water