From Wikipedia, the free encyclopedia.
The leaves of dandelions need not be cooked if picked in a young and tender state. They make an excellent, though slightly bitter, salad. Dandelion salad is often accompanied with hard boiled eggs.
Larger varities of danedlions and older, tougher leaves may be cooked like any greens. They are probably closest in charachter with mustard greens. A basic recipe would be to lightly sautee a clove of garlic, half an onion and a quarter teaspoon of red pepper flakes in a tablespoon and a half of olive oil. Add a quart of damp greens to the sauteed vegetables, cover and steam over low heat for about thirty minutes. Season to taste and serve.
