I love a crunchy slaw. This one showcases healthy raw cauliflower, carrots and radishes. You could easily add broccoli, fennel or celery. Even turnip or rutabaga. I use a julienne peeler to make the carrot strips, but a sharp knife works just as well. Toss in a handful or two of chopped dandelion greens for extra nutrition—no one will even notice they’re there (unless you want them to know).
This dish is a riff on my standard beans with greens, a staple of our family’s diet. You can double the quantities with ease. If you prefer less bite to your greens, mix the dandelion with some spinach or chard. Or try blanching the leaves in hot water for just 30 seconds. Run under cold water, then dry before chopping to use in this recipe.
- 2 Tbsp extra-virgin olive oil (plus more for serving)
- 3-4 cloves garlic, minced
- 1 pinch or more red pepper flakes
- Several handfuls of dandelion leaves, thoroughly rinsed, tough stems removed, coarsely chopped
- One can garbanzo beans, rinsed and drained (or white cannellini beans)
- Lemon juice
- Grated zest of one lemon
- Warm a large skillet over medium heat and add olive oil, garlic and pepper flakes. Allow garlic to cook lightly until the oil begins to sizzle, but do not brown the garlic. Add the greens and stir until they begin to wilt. Add beans, salt to taste and cook for 2-3 minutes.
- Place in a serving dish and stir in lemon zest and lemon juice to taste. Taste and add more salt as needed. Drizzle a bit of fruity olive oil on top. Serve warm or at room temperature. Great on a crusty slice of toasted artisan bread.
(From The Best of Fine Cooking)
- ½ tsp unsalted butter
- 1 large bunch dandelion greens
- 1 cup coarse fresh breadcrumbs
- ¼ cup plus 3 Tbsp finely grated Parmesan
- 1 1/3 cup heavy cream
- 2 cloves garlic, smashed and peeled
- ¼ tsp finely grated lemon zest
- Freshly ground pepper
- 1 ½ oz fresh goat cheese
- Preheat to 375 degrees. Coat a shallow 5 to 6 cup gratin dish with the butter.
- Fill a 5 to 6 quart pot three quarters full with water, add 2 tsp salt and bring to a boil over high heat. Trim the greens of their lower stems and submerge leaves in a large bowl, swishing to release grit. Transfer to the boiling water and cook until tender, 3-5 min. Drain greens and spread on a rimmed baking sheet lined with clean dishtowel to steam and release moisture, 10 min. Use dishtowel to gently wring greens and get rid of remaining moisture.
- In a small bowl combine breadcrumbs, 3 Tbsp of Parmesan and pinch of salt.
- In a saucepan over med-high heat, bring cream and garlic to boil. When cream comes to a vigorous boil, remove pan from heat and let sit for 5 min. Add lemon zest and season with ¼ tsp salt and a few grinds of pepper. Stir well and remove garlic cloves.
- Coarsely chop greens, place in a large bowl and add remaining Parmesan and goat cheese. Using fingers, mix well. Spread mixture in the prepared gratin dish. Pour on cream and stir gently to distribute evenly. Season to taste with salt and pepper. Top the gratin evenly with breadcrumbs. (There will be a lot of liquid – this will reduce in the oven.)
- Bake until crumbs are browned, and liquid reduced below crumb level (there’ll be a brown ring around dish), about 30 min. Serve warm.
Elegant enough to serve at a party, yet simple enough to throw together for a quick evening meal or impromptu happy hour snack, this tart combines mellow potatoes with assertive (and uber healthy) dandelion greens. The unassuming potato is the perfect foil for bitter green leaves—tempering the bite, while taking full advantage of the pizzazz the leaves offer a sometimes ho-hum winter root. The topping for this tart is equally tasty as a side on its own, when there’s no time to thaw a package of pastry.
These creamy-tangy potatoes are inspired by Mark Bittman — a favorite food writer and regular in the NY Times. His recipe draws on the Italian tradition, mashing potatoes with olive oil and assertive dandelion. In Ireland the dish would be loaded with butter, cream and kale and called Colcannon (another classic — you can’t go wrong with potato in the mix). I’ve add sautéed onion and tossed the greens into the pan with the aromatics to deepen the flavors. Try throwing some cubed turnips into the pot if you have them.