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Dandelion Greens (Cooked)
Herbal Recipe
Cooked dandelion greens can go from ravioli or lasagna fillings to a simple saute in olive oil with garlic as a side dish.
Ingredients and Directions:
Cut the roots from the greens and discard. Wash well in cold water.
Bring a large pot of water to a full boil and put the greens into the water by the handful. Bring water quickly back to the boil and cook just until wilted, two or three minutes. Drain and run cold water over to stop the cooking.
Squeeze as much moisture out as possible. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size.
These greens may be used as a substitute for spinach or Swiss chard in any number of recipes.
