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    » Home » Recipes » Spring Vegetable Recipes » Wilted Dandelion Greens

    Wilted Dandelion Greens

    Posted: Jun 12, 2012 · Updated: Feb 20, 2023 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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.

    dandelion-greens-020
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    4 cups

    Dandelion Greens Recipe

    Bitter dandelion greens are sauteed in grass-fed ghee and bacon fat and topped with toasted mustard seed for a simple, spring-time sidedish.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

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

    Instructions

    • 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.
    • 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.
    • 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Comments

    1. Steve Vandever says

      May 19, 2015 at 3:48 am

      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.

      Reply
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