Weeds on the Kitchen Table: Wilted Dandelion Greens with Toasted Mustard Seed


Dandelion greens, like all greens, love fat.  Their robust bitterness and peppery undertones are muted, to some degree, by the liquid smoothness of unrefined olive oil or – even better – the smokiness of a good quality bacon fat, free of added nitrates and nitrites and produced from hogs raised outdoors and under a vibrant sun.  The strong flavor of the greens also pairs well with the sweet spice of toasted mustard seed.

In late spring and early summer, dandelions grow with unyielding fervor – and like all noxious weeds, they choke out the native wildflowers our community is known for: fireweed, glacier lily, wild iris, columbines and my favorite – the tiny magenta elephant heads.  So, before they spread and go to seed in their round fluffy heads, we remove them by hand.  I hate to let the weeds go to waste, though, as dandelion is perfectly edible and, like other deep-green leaf, is likewise intensely nutritive.

It’s still a bit too cold to plant quite yet – frost is persistent here in the mountains and threatens to thwart any attempts at growing well into late June. So we spend out time preparing beds in our community garden, starting seeds for the terra cotta pots on our patio.  I prefer heirloom varieties for their unique and almost whimsical traits: dotted mint, chocolate mint, purple basil and hyssop will all make appearances this year.  And before we get our hands in the dirt,  we pull those weeds and non-native interlopers, or, rather, my husband does.  Me? I pretend to attend to pressing business on the Nourished Kitchen Facebook page while he sweats in the sun and dusty wind.

Benefits of Dandelions in Cooking

Dandelions, like most greens, offer deep nutrition.  One cup of chopped cooked dandelion greens contains about 15% of the daily value for calcium, 10% for iron and 32% for vitamin C.  Dandelion greens are also rich in beta carotene, an antioxidant, and vitamin K1 which – though valuable – pales in comparison to vitamin K2 found in grass-fed butterfat, cheese and fermented soy foods like miso and natto.  Advocates for plant-based diets often point to beta carotene as the equivalent of vitamin A.

Under the right circumstances beta carotene can be converted to vitamin A, but our bodies are clumsy in making this conversion and some people – the elderly, children, the immune-compromised and those with thyroid disorders – have trouble making this conversion at all which is why consuming true vitamin A or retinol from animal foods such as grass-fed liver and butter, pasture-raised egg yolk and cod liver oil (see sources) is essential.  Interestingly, consuming fruits and vegetables such as dandelion greens which are naturally rich in antioxidants with a high quality fat like grass-fed butter (see sources) seems to improve their efficacy both for cardiovascular health and in reducing visible signs of aging.  You can read more in this post which addresses why you should butter your vegetables.  And in this nourishing real food recipe for wilted dandelion greens we pair antioxidant-rich dandelion greens with clarified butter and bacon fat – a misunderstood fat that is better for you than think.

Dandelion greens are high in oxalate, an naturally occurring antinutrient found in many fruits and vegetables that binds up minerals preventing their full absorption and can contribute to kidney stones in susceptible people.  Fortunately, oxalate can be easy to mitigate by simple and light cooking as called for in this recipe.

Dandelion is a strong diuretic and, in traditional medicines, it is thought to support liver, gallbladder and kidney health.

Choosing Dandelions for your Recipes

While we love this recipe for wilted dandelion greens, you needn’t limit yourself to using only the greens.  Dandelion root, when roasted, can substitute for coffee and is a source of the prebiotic inulin (learn more about prebiotics and probiotics).  While the flowers are excellent made into a flavored syrup, fermented into dandelion wine or soaked in alcohol to produce a tincture or cordial.

Dandelions and roadside weeds can be contaminated by environmental chemicals, so if you choose to consume those that you pick, take great care in how you choose them.  Avoid choosing dandelions that are subject to roadside contamination.  Similarly, if the dandelions grow in an area subject to run-off from herbicides or fertilizers, it’s wise to avoid them.  And contrary to proper foraging techniques in which you’d leave the bulk of the plant – taking only a little bit from each – do remove the entire dandelion plant, tap root and all to prevent the continued proliferation of non-native species.

wilted dandelion greens

wilted dandelion greens with bacon and toasted mustard seed


By Jenny Published: June 12, 2012

  • Yield: 4 cups (4 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Bitter dandelion greens are sauteed in grass-fed ghee and bacon fat and topped with toasted mustard seed for a simple, spring-time sidedish.


  • 1 tablespoon whole mustard seed
  • 2 teaspoon clarified butter/ghee
  • 4 ounces pasture-raised bacon (chopped)
  • 1 small shallot (coarsley chopped)
  • 1 pound young dandelion greens (rinsed well and coarsely chopped, if needed)
  • 2 teaspoons red wine vinegar


  1. Place a cast iron or stainless steel skillet over a high flame and toss in mustard seeds, toasting gently until they release their fragrance – about two minutes. Transfer mustard seed to a bowl or dish to cool while you prepare the remaining ingredients.
  2. Reduce the heat to medium and spoon one teaspoon butter into the skillet, allowing it to melt until it begins to froth. Add chopped bacon to the butter and fry it until crisped and its fat rendered. Transfer the bacon to the dish holding your toasted mustard seed. Toss chopped shallot into the rendered bacon fat and fry until fragrant and softened, about three minutes.
  3. Stir in dandelion greens into the chopped shallot and bacon fat, and immediately turn off the heat as the greens will wilt in the skillet’s residual heat. Pour in two teaspoons red wine vinegar and continue stirring the greens until wilted to your liking. Transfer to a serving dish and dress with toasted mustard seed and crisped bacon.

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What people are saying

  1. says

    Looks great! I’ve always complained that they are too bitter. I always eat them raw, someone suggested sauteeing them with bacon a while back. (She also said she always served them with smashed potatoes) I seem to be the last one onto this yummy secret.

    • says

      I always tried them raw and found them too bitter too. Never gave them a chance … It sounds like it’s time to try. I notice the acidic soil here in MA makes all greens bitter- which is why I don’t grow lettuce at my house. Maybe dandelions in other parts of the country taste better.

    • Mom24boys says

      In my experience, you need to use the vinegar (or lemon juice) on bitter greens. Something that it does brings out the other flavors and only leaves a small ‘nip’ of bitterness.

  2. says

    Thanks for the recipe! I’ve wanted to try dandelions for a long time. My grandmother used to gather and can them every year. I don’t trust anything in the wild so I purchased some seeds and am wanting to try growing them myself this fall.

    • Ashley Portman says

      It is so vital that when we forage edibles from the wild that we carefully assess the ecosystem, ensuring that the Earth is healthy, free from fertilizers and other noxious contaminants. Jenny, in response to your comment that you do not trust anything from the wild, I would like to share that we can, however, still eat food plucked directly from Mama Earth : in fact we should! Wild edibles are finest source of concentrated micronutrients. Humans cannot replicate the nutritional density of wild foods, even with the best organic, permaculture practices. Wild edibles offer something our agricultural system cannot: wild! These plants are on the front line of adaptation and evolution, they are constantly in a state of change due to their environment being constantly under stress and environmental pressure. Eating a plate of wild foods will provide you with substantial energy and nutrients for the entire day verse eating commercially grown crops. Much love :)

  3. Jessica B. says

    Thanks for another great piece, NK! I was unaware that dandelions were not native to this continent. Where do they hail from?

    • says

      I was wondering the same thing, where do they come from originally? I go out everyday to gather a few dandelions for my salad. I will certainly try them this way. Thanks!

  4. Crystalline Ruby Muse says

    The roots are high in inulin in the fall, high in taraxacin (a tonic bitter) in the spring.

  5. says

    Thanks! This is very helpful for an idea of mine for making a dandelion pizza (facebook.com/localkitchener). We’ll see how it goes:)

  6. says

    Great recipe Jenny – and a fantastic incentive to keep the dandelions down in my garden. Only question I have is why the light stir frying would mitigate the oxalate content? I thought oxalates are reduced slightly by boiling and discarding the water. I’d love to know if there’s another way that is as effective as I have plenty of patients who are oxalate sensitive.

  7. says

    This looks great! We grow dandelion in our organic container garden and would love to make this! Could you swap the red wine vinegar for apple cider vinegar?

    Thanks :)

  8. Karla says

    Thanks for the recipe. I am going to try them this spring. Don:t forget, although we call them weeds, they are often the first food for honey bees and after this tough winter honey bees can use all the help they can get!!

  9. MCJam says

    Dandelion greens can be chopped, then soaked in almost hot water for about 10 minutes and tasted. If still too bitter, soak in fresh hot water again. The water should not be so hot that you can’t put your hand in it , but almost. It takes the bitterness away, then they can be cooled in cold water, drained and eaten as a fresh salad. Store bought endive can be treated this way as well. A dressing of olive oil, red wine vinegar, salt, minced onion and yogurt with a touch of sugar iis wonderful!

  10. david says

    Been eating these for 30 years 1st recipe I’ve seen althow I haven’t looked,I am looking at a lot of what you offer, I am doing water / milk kefir, kumbucha, an soon will take on kimchi do you have a recipe for it? March I’m going to buy your cook book, thanks for your great posts

  11. Lightfeather says

    Dandelion is something I grew up eating and still do. We make it by sautéing garlic and oil olive. When the garlic is light brown we add rinsed dandelions cover and cook until texture is achieved.

  12. Maria says

    Could anyone tell me where can I get some organic dandelion seeds so I can grow them? Thanks for any imput.

    • says

      I believe I saw them in baker creek seed catalog, if not then seeds of change. I am currently growing french dandilion plants. Quite large. Leaves are about 18 inches long. Quite delicious. I eat the m in sandwiches instead of lettuce.

  13. Steve Vandever says

    The park in my little town, actually part of the church grounds, is just covered in dandelions. I walked through there with my dogs giving them plenty of time to sniff while I grabbed the fluffy seed heads and did my best to stuff them into my shirt pocket so that any fluffies that flew were minus their seed payload. Then, unlike your advice to rid the area of dandelions, I scattered all those seeds over my garden beds hoping to get them firmly established.

    I have 3 new dock plants growing there now. I got them by stopping at the roadside when I saw the tall, rusty spires of dock seedheads and brought home seeds to toss over the beds. I’ve also dug up lambsquarter from the local goat nursery and transplanted them in the garden. Yes, dandelions and other “weeds” are nutrient dense and actually much better for people than many of their descendant varieties that have been made through artificial selection and hybridization. Mallow, prickly lettuce, sow thistle and countless other weeds are actually good, free food if only people would pick and use them instead of spending lots of money to poison them… and their soil and the rest of the environment.

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