nd marinate in the marinade for 10-15 minutes.
While
Soak dandelion greens in a large bowl of
Combine all ingredients in a large saucepan over medium heat. Cook for 10 to 15 minutes, until dandelion greens wilt.
Serves 2.
In a large pan, place dandelion greens, salt and water.
Cook about 10 to 20 minutes or until greens are tender.
Drain well.
Tear dandelion greens into bite sized pieces, discarding the tough parts and stems. Place greens in a salad bowl.
Add onion, avocado tomato and cucumber.
Add oil, lemon juice and seasoning.
Toss.
inutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and
lambs quarters etc. (or dandelion greens!) will be more nutritive and
Blanch greens for 3 minutes and set aside.
Brown meats, onion and garlic, add bread crumbs, parsley, dried herbs, salt, pepper, egg, and milk.
Squeeze dandelion greens of all moisture.
In a buttered casserole alternate layers of dandelions, pasta, crumbled browned meat mixture and tomato sauce.
Top with cheese and bake 350 degrees for 20-30 minutes.
Garnish with hot pepper flakes and Parmesan cheese and serve with crisp fresh bread.
ater to a boil; add dandelion greens and cook until softened, about
Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
Cover and cook the greens for about 3 minutes, until just hot and wilted.
Transfer to a warm vegetable dish and crumble bacon all over the top.
ried beans in warm water for at least two hours; drain
Place washed greens in salad bowl.
Combine the rest of the ingredients in a saucepan.
Bring slowly to a boil, stirring constantly.
Pour over dandelion greens.
Mix well and serve hot.
To the stock, add the dandelion greens and spinach.
Add green onions, garlic, salt and pepper.
Cook until greens are tender. Serve in bowls with nutmeg and eggs as garnish.
Serves 6.
Rinse greens through several waters and remove all discolored and broken leaves.
Place in a large saucepan and cover with salted water and salt pork.
Boil for 2 hours.
Drain off water and pat dry on paper towels.
Serve with bacon dressing.
Mix pork, dandelion greens, napa cabbage, bok choy, 4
he skillet and add the dandelion greens. Cook and stir just until
In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.
Pick only the leaves from the dandelions. Wash several times in cold water. Cook in the 2 cups of water until the greens are tender. Drain. Cut the greens.
Add bacon grease and fry about 5 to 10 minutes over low heat.
nce washed well, add the greens to the pot.
Add
Gather greens before buds bloom.
Wash well and parboil until tender.
Drain well.
Fry in bacon grease.
Salt and pepper to taste.
Cook on low heat until seasonings cook in.