This green in the sunflower family packs a powerful nutrient punch. The name dandelion comes from dent de lion, meaning “lion’s tooth,” referring to the serrated edge of the leaf.
Dandelion greens can serve as a substitute for arugula, broccoli raab, beet greens, choys, kale, collards, or baby spinach in cooked or raw recipes. Their flavor is slightly bitter and comparable to chicory. Snip away the stem ends and wash well. Sauté with olive oil, garlic and broth or with olive oil, capers, and a vinegar drizzle. Serve as a side dish, or toss with pasta. Use to add flavor to a fresh green salad or on sandwiches. Use to make a fresh pesto with pine nuts, almonds, or hazelnuts.
Store dandelion greens covered loosely in a plastic bag in the fridge. They should last about a week.