|My friend and her LARGE bucket!|
Early in the spring find dandelion plants that have not yet flowered. My children love this activity. I am amazed at how quickly and accurately they learned dandelion from all other leafy plants out there.
Take along a sharp knife. Cut the plant where it attaches to the root, so you get a whole clump of dandelion, not just the loose leaves.
Keep in mind dandelions "shrink" when they are cooked, so gather a good mess. (Notice the LARGE bucket in the first picture.)
|Greens getting clean in the sink.|
Once at home thoroughly wash your greens.
Cut the dandelion clump in half and remove the dandelion buds, if desired. This step also aids in getting all the dirt out.
|Notice the little dandelion "buds"|
Once they are clean place in a large pot and boil until tender.
They can be stored in the refrigerator or freezer until you are ready to eat them.
When you are ready to eat them, reheat, sprinkle with salt and pepper, then drizzle with a little olive oil and balsamic vinegar.
I used dandelion greens instead of spinach in a recipe, the result was delicious.
I think dandelions are a little milder and more delicate in taste than spinach.
EAT YOUR GREENS!!!