Eat your weeds: How to turn dandelions delicious

“If you can’t beat them, eat them.” That’s what my grandmother used to say in regards to early spring dandelions, which are now sprouting in abundance.

That was more wise advice; dandelions may be the healthiest green growing in your garden right now. Dandelions are packed with nutrients. They’re exceptionally high in vitamin K (essential for blood clotting) as well as vitamins A and C plus potassium, calcium and iron.

But before you dive into your weed patch, dandelions come with some caveats. They can be bitter and tough, especially if old (and already to the white powder-puff flower stage) or grown in hot sun. Never eat a dandelion that’s been exposed to weed killer, systemic fertilizers or other chemicals. (Herbicides don’t wash off.)

And make sure the weed you’re looking at is actually a dandelion. Not all weeds with yellow flower heads (that turn into puff balls) are dandelions (or edible). True dandelions grow in ground-hugging rosettes with their leaves splayed out like rays from the central crown at their base. Dandelion flowers grow on stalks with no leaves. Brush up on weed identification before foraging in your backyard.

The best dandelions (for eating, at least) tend to grow in dappled shade under trees. Their leaves are less bitter and almost tender. (I found mine under one of my Japanese maples.) They can even be used raw in salads.

As with other greens, a little bite is OK – but not too much. Remove most of dandelion’s natural bitterness by blanching. Plunge the cleaned leaves in boiling salted water for 1 minute, then drain. That extra step works wonders with other bitter greens, too.

Spring onions add more bright flavor to dandelion greens; a sweet yellow onion works, too. My grandmother used bacon fat to saute the onions; I prefer olive oil. Along with vegetable broth, that conversion makes these dandelion greens vegan friendly.

Let the greens simmer until so tender they practically melt in your mouth, about 20 minutes. Because these leaves are relatively small, they don’t need nearly the time as collards or other traditional greens.

Serve braised dandelion greens with the broth – or pot likker – and some crusty bread. Weeds never tasted so good.

Braised dandelion greens

Makes 2 servings

Ingredients:

4 cups dandelion greens, washed and trimmed

1 teaspoon salt

2 tablespoons olive oil

½ cup chopped spring onions or yellow onion

2 cloves garlic, minced

2 cups vegetable or chicken broth

½ teaspoon red pepper flakes

1 tablespoon sugar

1 tablespoon white vinegar

Instructions:

Wash and trim dandelion greens, removing the crown (base of the plant) and root as well as any flower stems. Cut leaves into 2-inch long pieces.

In a large heavy pot, add 1 teaspoon salt to 2 quarts of water; bring salted water to a rapid boil. Plunge greens into boiling water and boil for 1 minute. Drain and set aside.

In the same pot over medium heat, sauté chopped onions and garlic in olive oil until onions are translucent and garlic is fragrant, about 3 to 4 minutes.

Add blanched greens and stir-fry briefly, mixing the greens with the onions and garlic. Stir in broth, pepper flakes, sugar and white vinegar.

Bring the mixture to a boil, cover and turn down heat to low. Simmer until the greens are melt-in-your-mouth tender (about 20 minutes).

Serve greens warm, preferably with some of the broth.