May 19, 2012

Buttered Dandelion Greens

Often overlooked or under appreciated due to their bitter nature, dandelion greens have become one of my favorite green side dishes to compliment any number of different meals.  Humans have been eating dandelions for thousands of years, as the plant, considered a beneficial weed, is believed to have evolved millions of years ago in Eurasia.  The word dandelion is an English interpretation of the French term dent de lion or lion's tooth, named such for the rough edges on the leaves.  The younger the dandelion green, the less bitter the taste will be, so early spring and late fall are the best times for harvesting leaves.  However, I enjoy them year round, because when served with balancing starches such as root vegetables and grains, the bitterness becomes a flavorful addition to most any meal.  

I harvested my own dandelion greens from weeds growing on the law, but the larger varieties sold at most grocery stores or farmer's markets will work just as well.

6-8 c or 1 bunch dandelion greens
¼ yellow onion, finely chopped
2 tbsp butter
salt and pepper
1. Heat a large skillet or pan over medium heat and add the butter.  Once the butter melts, add the onion and sauté until lightly golden brown.  Add the dandelion greens, reduce the heat to medium low, cover and cook the greens until tender, stirring frequently to prevent burning.

2. Once greens are tender, remove from heat and season to taste with salt and pepper.  Serve greens warm or room temperature. 

Serves 3-4


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