Dandelion Greens

Season: Year-round

Storage: Rinse well, wrap in damp paper towel, place in plastic bag. Store in the fridge. You may also freeze these greens as well.

Other Names: Swedish mums

Fun Facts: The name is derived from French for “dent de lion” which means Lion’s tooth. A worldwide plant, these greens prop up as wildflowers across the globe. Dandelions have been around for 30 million years and have successfully flourished ever since. All dandelions are edible in their entirety. High in Vitamins A, C, and K, these greens have been highly praised by all cultures as healthy vegetables. They are so nutritious, in fact, they surpass spinach and broccoli. Traditionally they have been part of fasting during Lent. Dandelion greens work well in salad mixes paired with pears, apples, and stone fruits. They can be wilted or baked. They make a great gratin cooked with bacon cheese and cream.

Get local dandelion greens by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Dandelion Tea

From “Organic Facts” by Komal Narwani 

Ingredients

  • 1 tsp dandelion leaves (dried) or dandelion root

  • 1 cup water (boiling hot)

Instructions

  • Pour the water in a saucepan and bring it to boil.
    Add the coarsely chopped dandelion root, or dried leaves, into the boiling water and let it boil for another 10 mins.

  • Turn off the heat and keep it aside. Let the tea steep for about 30 mins.
    Now strain the tea into a cup using a strainer.

  • Curl up in your sofa and enjoy the hot dandelion root tea!

NOTE: Dandelion tea is an amazing substitute for coffee. Its bold and earthly flavor tastes just like coffee!

Utica Greens

From New York Times Cooking by Chesterfield Restaurant 

Ingredients

  • ½ cup extra-virgin olive oil

  • 1 cup bread crumbs

  • ½ cup Parmigiano-Reggiano, grated

  • FOR THE GREENS:
    1 lb of dandelion greens,

  • 2 tablespoons extra-virgin olive oil

  • 4 slices prosciutto (about 2 ounces), sliced thin and cut into roughly 1-inch squares

  • 4 to 6 hot cherry peppers (pickled will do if you can’t find fresh), tops and seeds removed, broken by hand or chopped into 4 or 5 chunks

  • 2 cloves garlic, minced

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • ½ cup Parmigiano-Reggiano, grated, plus 2 or more tablespoons for garnish

Instructions

  • Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.

  • Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.

  • When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.

  • Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.

  • Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.

  • Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.

You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine. —Jim Shahin

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