• 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?!

    [Reply]

    Amy Reply:

    @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!

    [Reply]

  • 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!

    [Reply]

    Amy Reply:

    @Christianne, We would have so much fun cooking together, wouldn’t we?
    xoxo!!

    [Reply]

    Christianne Reply:

    @Amy,
    Yes Amy I know we would! And sampling too :) !!!

    [Reply]

  • 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’!

    [Reply]

    Amy Reply:

    @Heathy, We have dogs so I’m leaving ours in the ground.
    xoxo!

    [Reply]

  • 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:

    @amber, Amber – you always make me smile. Sending big hugs your way!

    [Reply]

  • 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:

    @InTolerant Chef, I’ve never foraged for dandelion greens. Sounds like a great memory. Where did you grow up?

    [Reply]

    InTolerant Chef Reply:

    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:

    @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:

    @Miachel, They bite more than arugula. :) Pick some up and see what you think.

    xoxo!

    [Reply]

  • 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.

    [Reply]

  • 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.

    [Reply]

  • 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

    [Reply]

    Amy Reply:

    @Judee @ Gluten Free A-Z, There is something addictive about their bitterness, huh?

    [Reply]

  • 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!

    [Reply]

    Amy Reply:

    @mjskit, Yes, chard or kale would be fabulous!

    [Reply]

  • 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!

    [Reply]

  • 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!

    [Reply]

    Amy Reply:

    @Laura, Do you have a recipe for dandelion greens? If so would love for you to leave a link in the comments. :)

    [Reply]

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