How To Cook Dandelion Greens

Foraged greens are the first of the spring vegetables, coming in even earlier than asparagus, according to Rebecca Wood. Leave it up to this resilient weed to want to be the first and strongest to poke its green leafy head out amidst the cold! Lately, and over the past couple of years, it hasn't been unusual to see these nutrient-packed, bright, long-leafed greens hitting local groceries and farmer's markets.

Dandelion greens are known for their bitter taste and vary in their degree of bitterness, especially wild versions. I find that adding a little hot vinegar or apple cider vinegar right at the end of this dish helps take away some of the bitterness.

Ingredients:

• Large bunch dandelion greens, rinsed of dirt and rough chopped with stems
• 2 tablespoons olive oil
• 5 garlic cloves, sliced thin
• 1 teaspoon crushed red pepper
• 1/2 cup vegetable broth
• 2 tablespoons pine nuts
• Juice from 1/2 lemon
• Salt and pepper to taste
• Splash of hot pepper vinegar sauce (apple cider vinegar can be used instead)

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.

Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.

Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

I am so looking forward to everything spring has coming. What are you most looking forward to?

E.A.T. local E.A.T. well