Put Away the Round-up and get out the Cooking Pot!

My friend and her LARGE bucket!

     All across Northern Italy you will find people out combing through fields in the Spring sun.  What are they doing?  Looking for the tender and tasty Spring Dandelion Greens!  I was invited to go hunting for dandelion greens for the first time 3 Springs ago.  I had nibbled on the raw greens on various wild plant eating excursions in my younger days.  This is different, this is a full on harvest.  I still get so excited when my friend asks me to join her. 

Helper Boy

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. 

Dandelion Greens!

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. 

Dandelion "clump"

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!!!