Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic vinegar plus some crisped Canadian bacon. Dandelion greens are a favorite springtime wild edible, but if you don't get them early enough, they begin to toughen. If large, store-bought dandelion greens are used, blanch them for 1 to 2 minutes in boiling water before sautéing.

Ann Lovejoy
Source: EatingWell Magazine, May/June 1991


Ingredient Checklist


Instructions Checklist
  • Fry bacon in a large cast-iron skillet or Dutch oven over medium heat until edges curl, 2 to 3 minutes. Remove from the pan and drain on paper towels.

  • Pour off excess fat from the pan and add oil. Add garlic and cook, stirring occasionally, until light brown, 1 to 2 minutes. Add still-damp greens, stir to coat them with the oil, cover pan and steam until just limp, about 3 minutes.

  • Add vinegar and the cooked bacon, toss lightly and serve garnished with flowers and small leaves (if using).

Nutrition Facts

120.4 calories; protein 6.5g 13% DV; carbohydrates 11.8g 4% DV; exchange other carbs 1; dietary fiber 3.9g 15% DV; sugars 2.1g; fat 6.3g 10% DV; saturated fat 1.7g 9% DV; cholesterol 10.4mg 4% DV; vitamin a iu 11180.6IU 224% DV; vitamin c 38.7mg 64% DV; folate 29.9mcg 8% DV; calcium 207.6mg 21% DV; iron 3.5mg 20% DV; magnesium 42.8mg 15% DV; potassium 518.8mg 15% DV; sodium 245.9mg 10% DV; thiamin 0.3mg 25% DV.