Dandelion Greens
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Dandelion greens are the leaves of the common dandelion plant, which many people think of as a weed. In fact, dandelions are edible and highly nutritious, in addition to being ubiquitous.
dandelion greens
A slightly bitter green that can be used in salads, or cooked like spinach. The roots are also eaten or ground for a beverage called "root coffee."
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Dandelion Greens: The name 'Dandelion' means 'lion's tooth,' and these greens actually look like they could jump out and bite you! They bear jagged, irregular leaves and they are packed with a spicy, bitter flavor in their greens.
Dandelion greens are supposed to be among the healthiest greens you can eat. It is not recommended, though, that you pick them from your yard, as they...
Duck Breasts on White Beans With Dandelion Greens
Recipe #469534 ...
Dandelion Greens
pungent, spicy, bitter
eat small leaves raw, braise or sautée longer leaves ...
dandelions = dandelion greens Notes: Dandelions have a somewhat bitter flavor, which Europeans appreciate more than Americans. Older dandelion greens should be cooked; younger ones can be cooked or served raw as a salad green.
The leaves (called dandelion greens) can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens.
A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens. The texture of this green is soft and slightly crunch while the flavor is mildly bitter, very similar to lettuce or escarole.
Dandelion greens have a slightly bitter flavor with a bite, which intensifies as the greens age. The leaves may be served raw, in a mixed salad, or cooked like spinach. If you pick your own, make sure that they are chemical free.
Side dish spring recipe Spring Dandelion and Strawberry Salad is made with fresh strawberries quartered, crumbled or diced feta cheese, chopped dandelion greens, fruity extra virgin olive oil, some juice of two limes, ...
Assorted greens, available by the pound, can also be assembled using greens with a variety of colors, tastes, and textures, such as arugula, radicchio, mizuno, oak and red leaf lettuces, red and white cabbage, dandelion greens, and sorrel.
Groin d'ane (Fr.): donkey's snout; Lyonnais name for a bitter winter salad green similar to dandelion greens.
Gros sel (Fr.): coarse salt.
Groseille (Fr.): red currant.
Grossier (course): is said of a wine without quality.
 See also: Greens, Salad, Vegetable, Flavor, Water
  
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