I know it might seem strange for those who have always viewed dandelion as a weed, but it's an extremely nutritious green (with 500% DV vitamin K and 100% DV vitamin A per 1 cup chopped serving--as such those on blood thinners like Coumadin should abstain) but I hope you give it a try.
One of the things I like to do most with dandelion is making a pesto. I'll make it two or three times a year, usually in the spring and the fall when the dandelions are most tender. I pick the ones in the shaded areas because they are less bitter than those that are grown in full sun. Dandelion is really flavorful as far as a bitter green goes, so its companions should round and mellow it out. I don't have brie cheese at the moment, but it's something I often pair with the pesto, baked on bread so that the brie is melted and gooey and the pesto takes on a slightly roasted garlic flavor.
Ingredients (makes 1.5 cups):
-1 cup washed, chopped dandelion
-1/2 cup extra virgin olive oil
-1/2 teaspoon salt
-Pinch of black pepper
-4 cloves garlic
-1/4 cup walnut, pine nuts, or almonds
-1/4 cup Parmesan cheese (optional, abstain for vegan recipes or replace with nutritional yeast for flavor)
- Place all the ingredients for the pesto in a blender/food processor and blend until smooth. Place in a glass container and use within a week.
For Pics: https://supermarketindependence.blogspot.com/2017/09/dandelion-pesto-with-tomato-and-bread.html
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