While weeding my garden the other day, pulling up dandelions and tossing them to the side (I usually throw weeds on the lawn and then “mulch” them – aka run them over with the lawn mower), I had a duh moment: don’t mulch the dandelions – eat them!
I gathered up all of those handy weeds, twisted the greens off the roots, and brought them inside. They got a thorough rinsing to get the mud off, and we were ready to go! I lightly steamed them in a pan of water (see photo) and enjoyed as a side dish with dinner.
Rather, I kind of enjoyed them.
Dandelion greens sound so great – they’re free, really good for you, free, easy to procure, free… But they still taste like dandelions. Which, as any kid can attest (because all of us ate those pretty yellow flowers at one point or another, right?) they’re awfully bitter.
The rest of my dandelion bounty stayed in the fridge for a few days (ahem, a week). I wanted to like them. I wanted to eat them. But not so much. (In case you were wondering, hubby wouldn’t go anywhere near them – they’re green after all – and Max doesn’t quite have the teeth for them.)
But, you know what makes dandelion greens taste like ham? A ham bone. Soup to the rescue!
A ham bone from the freezer, misc. veggies from the fridge, half a jar of leftover spaghetti sauce, leftover broth, a few potatoes, and those dandelion greens.
YUM. Ham flavored dandelion greens are so much better than steamed. I bet I could even get hubby to eat dandelions if they taste of ham. I have another ham bone in the fridge, maybe I’ll give it a try.
Have you tried dandelion greens? Or flowers for that matter? How do you make them tasty?