Technically, it’s not the weed you might find in your garden but a cultivated endive that originated in Italy.
Will range in a slight to pronounced bitterness, similar to escarole and other chicories.
They take well to fragrant nut oils, sharp vinegars and pairs well with citrus, apples and pears, walnuts and hazelnuts, and blue cheese.
Try dandelion greens with a warm dressing, which can blanch and sweeten the greens.
Like all greens, store dandelion greens in a plastic bag in the refrigerator.
RECIPES
Dandelion Greens with Garlic Croutons and Hard-Cooked Egg:
1 big bunch of dandelion greens
2 large slices of sourdough bread
1 clove of garlic, halved
salt and pepper
1 large shallot (scallions could work)
4 teaspoons sherry vinegar or aged red wine vinegar
5 tablespoons extra virgin olive oil
2 hard-cooked eggs, quartered
Chop dandelion greens into bite sized pieces. Toast the bread in the oven until crisp, then rub it with garlic and break each slice into crouton sized pieces. Pound the same clove of garlic with 1/4 teaspoon of salt in a mortar until smooth, then whisk in shallot, vinegar and oil. Heat the vinaigrette in a small skillet until it sizzles, then pour over dandelion greens while tossing them with tongs. Add the croutons and plenty of pepper and toss again. Serve garnished with the eggs. (Vegetarian Cooking for Everyone by Deborah Madison, p137 & 141)
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