At first glance, you may consider dandelions to be a “weed”. However, these greens are actually edible and just as healthy and delicious as any other leafy green. They’re high in iron, calcium, and plenty of vitamins — with even more iron and protein than spinach! They can be bitter however, so we recommend blanching before cooking.
You can prepare dandelion greens as you would spinach — but even better, if you blanch first in heavily salted water to remove bitterness. We love sautéing them up with olive oil and plenty of garlic.
These sautéed greens are especially delicious when you add eggs, feta, and leeks, as seen in A Beautiful Plate.
If you’re not ready to dive into plain greens, you can try adding to pasta dishes, like this recipe from Fine Cooking.
Dandelion greens Keep 1-2 days in the refrigerator wrapped in plastic. You can substitute them for any recipe that calls for kale, collards, Swiss chard, spinach and rapini. Try them in this recipe: Broccoli, Kale and Lentil Soup.
1. Place the dandelion greens in a large bowl and fill it with water. Allow the greens to soak for 10 minutes to remove dirt.
4. Stir the greens and season with red pepper flakes, salt and black pepper. Serve immediately.
As a kid, I spent nearly all of my free time outdoors. My neighbor Rachel and I grew up skinning our knees from bicycle falls, getting our clothes dirty from hunting tadpoles out of the creek, and foraging flowers and greens for imaginary dinner dates. Little did I know I would grow up continuing to forage food from whats available around me.
3. Remove the dandelion greens from the water and lightly press the greens dry with a towel. Toss them into the pan and add the cooked white beans, mushrooms and broth. Place a lid on the skillet and allow to cook for 5 minutes.
2. Heat the olive oil in a large skillet over medium heat. Sweat the onions and garlic for 3 minutes or until soft.
These sautéed greens are especially delicious when you add eggs, feta, and leeks, as seen in A Beautiful Plate.
If you’re not ready to dive into plain greens, you can try adding to pasta dishes, like this recipe from Fine Cooking.
You can prepare dandelion greens as you would spinach — but even better, if you blanch first in heavily salted water to remove bitterness. We love sautéing them up with olive oil and plenty of garlic.
At first glance, you may consider dandelions to be a “weed”. However, these greens are actually edible and just as healthy and delicious as any other leafy green. They’re high in iron, calcium, and plenty of vitamins — with even more iron and protein than spinach! They can be bitter however, so we recommend blanching before cooking.
Tony’s Tip Of The Day: Dandelion Greens
FAQ
Are dandelion greens better than spinach?
Are dandelion greens bitter when cooked?
Is it safe to eat dandelion greens everyday?
Are collard greens a good substitute for spinach?
Texture-wise, Collard greens are some of the closest spinach substitutes out there. The leaves of some collard greens are nearly just as smooth as those of fresh spinach leaves. It’s slightly darker in colour than raw spinach but collard greens are hearty with the same bitter flavor we can find in kale, but slightly milder.
What is the difference between spinach and kale?
Kale: 1) Kale is high in omega 3 fatty acid. 2) Kale helps prevent cancers because of their antioxidant properties. 3) It is high in Vit K, A and C. 4) Kale is believed to lower blood cholesterol. 5) Kale is high in fiber and helps promotes easy digestion. Spinach: 1) Spinach is an excellent source of Vitamin C, E, K and A. 2) They provide anti inflammatory properties which helps prevent cancers and reduce free radicals. 3) Spinach is good for the eyes because of its richness in vitamin A. 4) Spinach is rich in calcium and iron and helps form strong bones and prevents anaemia. 5) They are good for the digestive tract, helps promote healthy digestion.
What can I substitute for spinach?
Spinach is a mild-tasting green that’s a staple in many kitchens around the world. If a recipe calls for spinach but you realize you’ve run out, you can use many other greens in its place. Arugula, kale, butterhead lettuce, and Swiss chard are just some examples of nutritious and delicious greens you can use as spinach substitutes.
Are beet greens a good substitute for spinach?
When cooked, beet greens look almost identical to spinach, which makes them a perfect spinach substitute. Their leaves are tender, and the stems cook faster than kale if you’re looking to save some time. There are many ways to incorporate beet greens into your everyday cooking.