3 Recipes for Dandelion Greens

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To many of us, dandelions are a nuisance — a weed that threatens our lush, green lawns. But to Maria Reina and Rinku Bhattacharya, our Seasonal Chef and Spices & Seasons bloggers, dandelions produce one of spring’s great treats: dandelion greens. Here, we present, three of their recipes — links to their posts included. Now you can have your weeds, and eat them, too.

SEE ALL LOHUDFOOD COVERAGE: Dandelion Greens.

Dandelion Greens and Wild Garlic Hummus

Spices and Seasons – Dandelion Green and Wild Garlic Hummus

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Spices and Seasons – Dandelion Green and Wild Garlic Hummus

A recipe for hummus using fresh dandelion greens.

Ingredients

  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1/3 cup minced green garlic (bulbs and pale green parts)
  • 2 cups coarsely chopped dandelion greens (about 6 ounces)
  • 1 teaspoon sea salt
  • 11/2 cups of cooked chickpeas (try to cook your own)
  • 1 clove garlic
  • 1/3 cup of tahini
  • 3 tablespoons fresh lemon juice
  • 1/2 cup ice cubes
  • Extra olive oil, Sumac, Pine nuts and Smoked Paprika for finishing

Instructions

  1. Heat the 1 tablespoon of olive oil and add in the green garlic and the dandelion greens and cook for about 1 or two minutes until the leaves wilt.
  2. Place in a food processor with the salt, chickpeas, garlic clove, tahini, olive oil, lemon juice, ice cubes and 1/3 cup water and process until smooth. It is ok for the hummus to have a little texture, most traditional recipes do.
  3. Remove and place in a serving dish.
  4. Drizzle with a little olive oil, sprinkle and finish with sumac, pine nuts and smoked Paprika.
http://food.lohudblogs.com/2015/05/13/3-recipes-for-dandelion-greens/

Dandelion Greens, Feta and Chickpea Salad

Dandelion Greens, Feta and Chickpea Salad

Dandelion Greens, Feta and Chickpea Salad

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 1 cup (about 6 oz) finely chopped dandelion green
  • 2 cloves of garlic, minced
  • 2 cups of grape tomatoes halved
  • 1 cup of chickpeas
  • 1/3 cup crumbled feta cheese
  • 1 lemon, halved and seeded
  • Addition salt to taste
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh mint

Instructions

  1. Heat the olive oil and add in the red onion and sauté for about 6 minutes until the onion is wilted and is beginning to turn gently golden.
  2. Add in the dandelion greens and stir well. Add in the garlic and stir and continue cooking until the greens are wilted.
  3. Stir in the grape tomatoes and cook until well coated. Turn off the heat and let the mixture rest until room temperature.
  4. Stir in the chickpeas and feta cheese and mix well. Squeeze in the lemon juice and mix well. Add in the salt if using and the red pepper flakes.
  5. Garnish with the mint and serve.
http://food.lohudblogs.com/2015/05/13/3-recipes-for-dandelion-greens/

Spicy Pasta with Garlic, Dandelion Greens and Sausage

Spicy Pasta with Garlic, Dandelion Greens and Sausage

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Spicy Pasta with Garlic, Dandelion Greens and Sausage

A simple and very spicy pasta dish with spring offerings, olive oil, parmesan cheese and lime.

Ingredients

  • 1 pound of fresh angel hair pasta (I used the Buttoni Brand)
  • 1/3 cup extra virgin olive oil
  • 10 pods of garlic pressed
  • 1 tablespoon red chili flakes
  • 1 cup of loosely packed chopped dandelion greens
  • 3/4 cup chopped fresh asparagus
  • 1/2 cup chopped green garlic or chives
  • 1/2 cup diced spicy sausage (I used andouille)
  • 2 tablespoons freshly grated parmasan cheese
  • 1 lime, juiced

Instructions

  1. Prepare the pasta according to the directions on the package, until it is al dente and set aside.
  2. Heat the olive oil and add in the garlic and cook for about 2 minutes until the garlic is a delicate toffee color and your kitchen is fragrant and smells inviting.
  3. Add in the red chili flakes and stir well and mix in the dandelion greens and cook for about 1 minute.
  4. Add in the asparagus and cook for 2 minutes (my asparagus was very tender and fresh) and stir in the garlic greens and sausage and cook for another couple of minutes.
  5. Working with a firm hand mix in the pasta, working well to mix the ingredients, evenly.
  6. Spring with the parmesan and the lime juice and serve immediately.
http://food.lohudblogs.com/2015/05/13/3-recipes-for-dandelion-greens/

 

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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