Dandelions are a member of the chicory family – related to fancier things like raddichio and escarole, and pack a load of nutrition including iron, magnesium, potassium, calcium, and vitamins A and C.
Though so commonly frowned upon in American “culture”, dandelions serve a load of purpose, when given the chance!
Horta, or Horta Vrasta is a popular Greek dish that can be made with many types of cooking greens, and is quite commonly made with dandelion greens.
-1/2 lb fresh dandelion greens, rinsed
-Pinch of salt, maybe more for taste!
-2 tbsp extra virgin olive oil
-2 tbsp lemon juice
-Rinse the dandelion greens well.
-Bring 2 quarts of water to a boil, add a pinch of salt.
-Add the greens to the boiling water, simmer for 10-15 minutes, until the stems are tender.
-Drain the greens very well. You can try Horta served warm or chilled; add the dressing of EVOO / lemon juice / and possibly another dash of salt just before serving.
2. Eggs & Dandes
How many veggies are you eating with breakfast?!
Dandelions and other cooking greens are a great addition to omelets – chop finely and add in to cook with the eggs for the last 3 minutes; or try sauteing with a pinch of salt in a bit of oil (e.g. grapeseed oil) until a bit crispy.
3. Salad Add-On
Small dandelions are still tender and easily blend in to a salad; but larger dandelion greens, can be massaged with EVOO and salt to tenderize and add a nice variety to a salad. Read my ode to kale for more about that.
Whatever you choose, enjoy!