Dandelions are usually a topic I look at in May, but there seems to be plenty of them popping up on my lawn these days and they needed to be addressed, so I figured why not try a couple of new recipes.
Believe it or not, this plant was not always thought of as a weed. It used to be referred to as a “common herb” and was used for medicinal properties. The dandelion is rich in nutrients including protein, calcium, iron, Vitamins A & C, and the root can be used for medicinal purposes. Its flowers can be harvested for wine, and its greens have a bitterness that can be delicious (plus they’re packed with iron).
Today we have a warm sherry-mushroom dressing to toss over these bitter greens. Be sure to pick the youngest ones! This dressing wilts the greens until they are just tender. The second recipe is a side or main dish. It’s suggested to eat with a baked sweet potato or yam, but this sauce is thick enough to eat on its own with a fork, but it’s also saucy enough to serve over pasta, rice, quinoa or another grain.
Sauteed Dandelion & Mushroom Salad
3 tablespoons extra-virgin olive oil, divided
1 small onion, halved and sliced
1 pound white or cremini mushrooms, quartered
2 cloves garlic, minced
1-1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
3 tablespoons dry sherry
2 Tbsp. lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups bitter salad greens, such as baby dandelion greens or arugula or perhaps kale
Parmesan cheese
Put 1-1/2 tablespoons oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes. Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes.
Stir in the remaining 1-1/2 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more.
Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.
Braised Coconut Dandelion & Chickpeas with Lemon
2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
1 (15-ounce) can chickpeas, drained and rinsed
1 pound baby dandelion greens (kale and spinach will work too)
1 (14-ounce) can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
To Serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish
Heat the oil in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the greens, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.
When all the greens have been added, pour in the coconut milk, salt, ground ginger and lemon juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
Freezing instructions: Freeze in individual portions for up to 3 months. Allow it to thaw overnight in the fridge and then reheat gently over low heat on the stove.
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month.
