Dandelion leaves are edible and rich in iron, calcium, protein, and vitamins A and C. They can also add new flavor to salads, soups, sandwiches and side dishes. Although many consider dandelion to be just another weed, people have used it for centuries for cooking, wine, and even jelly. Some people find the taste of dandelion too bitter, so try boiling the leaves before using them, or mask the bitterness by balancing it with other flavors. Leaves are best picked young, and therefore must be done before or during dandelion flowering.
Ingredients
Sauteed Dandelion Leaves
- 6 cups (450g) dandelion leaves (washed and cut into 10cm pieces)
- 1 teaspoon (5 g) salt
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 g) butter
- Half an onion (finely chopped)
- ¼ teaspoon (1.25 g) red pepper flakes
- 2 garlic cloves (chopped)
- Salt and ground black pepper to taste
Warm Dandelion Salad
- 1 large head of garlic (baked)
- 3 tablespoons (45 ml) extra virgin extra virgin olive oil
- 2 tablespoons (30 ml) balsamic vinegar or red wine vinegar
- 1 tablespoon (15 ml) lime juice
- A pinch of salt
- Freshly ground pepper to taste
- 1 medium shallot (finely chopped)
- 6 cups (450 g) dandelion leaves (washed and cut into small pieces)
- ¼ cup (36 g) pine nuts or almonds (toasted)
Steps
Part 1 of 3: Saute the Dandelion Leaves
Step 1. Boil a large pot of water
To remove some of the bitterness from dandelion leaves, boil them in water. Fill a large saucepan with water, add a teaspoon (5 g) of salt, and bring to a boil.
Step 2. Soak the dandelions
While the water is boiling, fill a large bowl with water and add a teaspoon (5 g) of salt. Soak the leaves for 10 minutes and then drain the water.
Step 3. Boil the herbs
When the water is boiling and the leaves are soaked, place them in a saucepan and cook for 3-4 minutes, until tender. Drain the pot and pour cold water over the leaves until they cool. Place them in a colander or strainer and set aside.
- As a result of blanching, the temperature of the leaves will quickly drop, they will stop boiling and will not soften.
- Do not discard the water in which the dandelions were boiled - leave it to water the garden later.
Step 4. Pass the remaining ingredients
Take a large skillet, pour olive oil into it and place over medium heat. When the pan is hot, add the onions and red chili flakes. Saute for five minutes, until the onions are tender.
- When the onion is done, add the garlic and sauté for another 30 seconds.
- Add a teaspoon (5 g) of chopped fresh ginger for a sour flavor.
- If you want to change the flavor of the sauce, replace the olive oil with nut oil, sesame oil, or peanut oil.
Step 5. Pass the dandelion leaves
Raise the heat under the skillet to medium high. When the pan is hot, add the dandelion greens and cook for 3-4 minutes until the water evaporates.
While frying, stir the herbs with tongs or a fork
Step 6. Remove the pan from the heat and serve the herbs to the table
Season the leaves with salt and pepper to taste and serve with a lemon wedge.
Part 2 of 3: Make a Warm Dandelion Salad
Step 1. Bake the garlic
This warm dandelion salad is seasoned with fried garlic sauce and served with toasted nuts. Preheat oven to 200 ° C. To bake garlic, do the following:
- Peel the top layer of the head of the garlic so that the cloves do not fall apart. Take a sharp knife and cut off the ends from the teeth.
- Place the garlic on aluminum foil and pour a tablespoon (15 ml) of vegetable oil over the head of the garlic. Wrap the garlic in foil, place on a baking sheet or ovenproof plate and bake for 35–55 minutes.
- The garlic is done when the cloves inside are golden brown and caramelized. Wait 15 minutes for the garlic to cool before removing the cloves from the husk.
Step 2. Fry the nuts
Preheat oven to 180 ° C. Spread the nuts on a baking sheet in one layer and bake for 10 minutes (5 minutes for pine nuts and 10 minutes for almonds). Turn or stir the nuts when half the time has passed.
Step 3. Prepare the dressing
Place all the baked garlic cloves in a food processor or blender. Add vegetable oil, vinegar, lime juice, salt and pepper, then grind until smooth.
Step 4. Heat the herbs
Place the saucepan over medium heat. Pour the dressing into a saucepan and heat for 2 minutes. Add the shallots and cook for another 3-5 minutes, until the onions are tender.
Step 5. Serve the salad
Place the dandelion leaves in a large bowl and pour the dressing over them. Stir the salad until the leaves are completely covered with the dressing. Add roasted nuts to the salad, season with pepper and serve.
- This salad can also be prepared with other greens such as spinach, arugula, endive, kale, Frize salad, kale, and radicchio salad.
- After adding the nuts at the very end, try sprinkling a handful of red currants on the salad for added texture and flavor.
- If you picked the leaves for this salad in your garden, do not forget to pick the dandelion flowers and decorate the salad with them, as they are also edible.
Part 3 of 3: Add Dandelion Leaves to Other Meals
Step 1. Add herbs to lasagna or pasta
Many pasta dishes (especially vegetable ones) go with herbs and other vegetables, but most often spinach is the only green. Try dandelion leaves instead of spinach for a change. For example, try the following dishes:
- stuffed clam shells;
- vegetable lasagne;
- penne arrabiata (hot sauce with garlic, tomatoes and red chili).
Step 2. Fry the leaves in hot oil
Stir fry is an easy and delicious way to combine a lot of vegetables and nutrients in one meal. These dishes are often prepared with broccoli, onions, mushrooms, bell peppers, and herbs. Try adding dandelion leaves next time, but be sure to do so in the last few minutes of cooking.
Step 3. Prepare the pesto sauce
Typically, pesto is made with garlic, salt, pine nuts, basil, and cheese. All ingredients are mixed to form a sauce or spread. Next time you make your pesto sauce, try replacing the pine nuts with roasted pumpkin seeds and some of the basil with dandelion leaves.
Step 4. Add dandelion leaves to the sandwich
When you order a BLT sandwich (with bacon, lettuce, and tomatoes), you will most likely end up with a tasteless lettuce leaf sandwiched between juicy tomato and crispy bacon. But the next time you're making dinner or grabbing a bite to eat, spend a little more time on the greens and swap out Roman salad or traditional iceberg salad for dandelion leaves. Dandelion leaves can also be added to the following dishes:
- sandwiches;
- burrito;
- tacos;
- panini.