You know I have this thing about buying greens. I’m not sure what possesses me to add extra bunches of them to my shopping cart, especially when they’re not on my shopping list. I tell myself that I really, really don’t have time to play around with one more ingredient but it falls on deaf ears. Yes, I ignore my own good advice.
This isn’t the first time I’ve brought home dandelion greens. They’ve wormed their way into my shopping bag a few times times before. I’ve eaten them raw. I’ve put them in smoothies. So, I decided that this time I would just have to cook them.
Dandelion greens have panache. And when you bite into them, they bite right back. They’re bitter and peppery all at once. Not at all flavors I would expect from greens. Strangely, they keep me coming back for more.
Since I’d never cooked dandelion greens before I read different recipes trying to decide what to do. In the end, I combined my favorite components. I wanted onions because they get slightly sweet when they cook down, raisins because they’re sweet enough to balance out the bitterness, and balsamic vinegar for a punch of acid.
I wish I could tell you what Joe thought about the greens. He didn’t try them at all. I guess he’s not quite ready to eat something he considers a weed. And, no, I didn’t pick these from my yard. I know some people forage for dandelion greens. I, on the other hand, just walk through Whole Foods and take them out of the cooler.
How have you been getting your greens?
A spicy, peppery dish using dandelion greens.
Ingredients
- 1/4 cup organic raisins
- 1 large onion, sliced
- 1 bunch organic dandelion greens, washed and ends trimmed
- 2 tablespoons balsamic vinegar
- sea salt, as needed
Instructions
- Cover the raisins with warm water. Set aside.
- Heat a large stock pot over medium-low heat. Add 1/4 cup water. Add the onions and sweat them until they're tender.
- Add the dandelion greens with the water still clinging to the leaves. Stir the greens regularly so that they cook evenly.
- Once the greens are cooked, drain the water off of the raisins and add them to the greens and onions. Stir in the balsamic vinegar.
- Taste and season with salt as desired.
- Serve warm.
Alta
posted on July 5, 2012 at 11:43 am
I’ve only tried cooking dandelion greens once and they seemed so bitter to me at the time, I never tried again! This sounds really good though – I love using raisins with greens. And of course, onions, because you’re right – they do get sweet. I think I need to try this again. After all, my tastes have evolved – I would have never tolerated kale in a smoothie a year or more ago, and now it’s normal to me. Why not dandelion greens?!
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Amy Reply:
July 5th, 2012 at 11:47 am
@Alta, Like I said, they do bite back. But I found myself going back for more and more until they were all gone. I hope you do try them because I’d love to give your recipe a try. You have a way with flavor.
xoxo!
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Christianne
posted on July 5, 2012 at 12:11 pm
Looks like another winner. I have been making this daily staple with chard from my garden but love the bite of the dandelion greens as well.I have some gourmet balsamic vinegars from Vom Fass that will do wonderfully with this.
Thanks Amy, these greens will spice up my everyday summer lunches! xo!
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Amy Reply:
July 25th, 2012 at 3:59 pm
@Christianne, We would have so much fun cooking together, wouldn’t we?
xoxo!!
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Christianne Reply:
July 25th, 2012 at 11:31 pm
@Amy,
!!!
Yes Amy I know we would! And sampling too
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Heathy
posted on July 5, 2012 at 12:13 pm
This looks like a fun way to use dandelion greens, Amy! Many in my yard, I better get pickin’!
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Amy Reply:
July 25th, 2012 at 3:58 pm
@Heathy, We have dogs so I’m leaving ours in the ground.
xoxo!
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amber
posted on July 5, 2012 at 4:28 pm
Hi Amy,
Dishes like this totally make my mouth water. I can just taste the sweet raisins with the savor greens and vinegar. Divine. Pinning this one. Have a great rest of your week Amy.
[Reply]
Amy Reply:
July 25th, 2012 at 3:58 pm
@amber, Amber – you always make me smile. Sending big hugs your way!
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InTolerant Chef
posted on July 5, 2012 at 5:16 pm
My mum used to take us out foraging for dandelions when we were younger. This recipe looks delicious!
[Reply]
Amy Reply:
July 25th, 2012 at 3:58 pm
@InTolerant Chef, I’ve never foraged for dandelion greens. Sounds like a great memory. Where did you grow up?
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InTolerant Chef Reply:
July 25th, 2012 at 5:20 pm
We grew up moving around all over following the whim of the Australian Defense Force.
Mum was a very (for the times) adventurous cook, and we had a few years in Asia as well
[Reply]
Amy Reply:
July 27th, 2012 at 8:55 am
@InTolerant Chef, What an incredible life! I have never been outside of Canada or the US. Someday….
Miachel
posted on July 5, 2012 at 9:41 pm
Dandelion Greens! Ooh, sounds fun.
Haven’t plucked up the nerve to get them at Whole Foods, but your review sounds amazing.
They sound a little like arugula! Peppery, with a nice bite.
[Reply]
Amy Reply:
July 25th, 2012 at 3:57 pm
@Miachel, They bite more than arugula.
Pick some up and see what you think.
xoxo!
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Janice
posted on July 6, 2012 at 10:23 am
Thanks for this recipe, Amy. I get easily turned off with the bitter taste of dandelions. I’m curious about the mixture of raisins, onions, and vinegar. I’ll try this one out someday.
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Pat @ Elegantly, Gluten-Free
posted on July 6, 2012 at 10:02 pm
We once lived in the country where dandelions grew healthy and huge! One of our neighbors even made wine from them every other year…I never tasted that recipe, unfortunately. This recipe looks like I’d like it, especially with the raisins. I’ve cooked dandelion greens before, a long time ago, but thought they were rather bitter without some sweet & sour dressing or as a side for some savory beef with gravy.
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Judee @ Gluten Free A-Z
posted on July 7, 2012 at 8:04 am
Amy,
I am a big fan of dandelion greens. I love the bitter taste, don’t know why. I’m also a big fan of raisins in cooking. So
Your combo with the raisins and onions looks very interesting and tasty
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Amy Reply:
July 25th, 2012 at 3:54 pm
@Judee @ Gluten Free A-Z, There is something addictive about their bitterness, huh?
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mjskit
posted on July 9, 2012 at 9:41 am
I do love greens, but dandelion is not one of them. Too bitter for me. However, this recipe made with Swiss Chard would be awesome!
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Amy Reply:
July 25th, 2012 at 3:53 pm
@mjskit, Yes, chard or kale would be fabulous!
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Cara
posted on July 9, 2012 at 12:10 pm
I am sooo totally picking up a bunch of these at my local farmstand. I think this will be the perfect side dish with the fresh caught halibut I plan to grill tomorrow night!
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Laura
posted on July 9, 2012 at 2:17 pm
Ahh dandelion greens-phenomenal for cleansing the liver and bursting with vitamins. I am always looking for a good recipe to cook up these greens so they are not so bitter. This looks like such a tasty recipe Amy. Thanks for sharing!
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Amy Reply:
July 25th, 2012 at 3:53 pm
@Laura, Do you have a recipe for dandelion greens? If so would love for you to leave a link in the comments.
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