So much more than a common weed!
Most people think of dandelions as the yellow flowering weeds that run rampant in backyards and sidewalks, but a distant relative of that suburban pest is a wonderfully nutritious cooking green. Dandelion greens are full of vitamins A and K, as well as calcium and iron, and also promote good digestion, kidney and bladder function. The name dandelion is a derivation of the French phrase “dent de lion,” meaning “lion’s tooth,” which describes the jagged, long leaves of this green. With a somewhat bitter taste, dandelion greens are best sautéed or steamed and included in stir fries, soups, salads, or frittatas. They are also good raw, although cooking them diminishes the bitterness of their flavor.
Look for dandelion greens with bright green and tender leaves. They will last a few days if kept in a plastic bag in the crisper of the refrigerator.