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.
A recipe for hummus using fresh dandelion greens.
- 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
- 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.
- 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.
- Remove and place in a serving dish.
- Drizzle with a little olive oil, sprinkle and finish with sumac, pine nuts and smoked Paprika.
- 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
- 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.
- Add in the dandelion greens and stir well. Add in the garlic and stir and continue cooking until the greens are wilted.
- Stir in the grape tomatoes and cook until well coated. Turn off the heat and let the mixture rest until room temperature.
- 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.
- Garnish with the mint and serve.
A simple and very spicy pasta dish with spring offerings, olive oil, parmesan cheese and lime.
- 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
- Prepare the pasta according to the directions on the package, until it is al dente and set aside.
- 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.
- Add in the red chili flakes and stir well and mix in the dandelion greens and cook for about 1 minute.
- 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.
- Working with a firm hand mix in the pasta, working well to mix the ingredients, evenly.
- Spring with the parmesan and the lime juice and serve immediately.