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. Source: EatingWell Magazine, May/June 1991

Ann Lovejoy


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 calories; 6.3 g total fat; 1.7 g saturated fat; 10 mg cholesterol; 246 mg sodium. 519 mg potassium; 11.8 g carbohydrates; 3.9 g fiber; 2 g sugar; 6.5 g protein; 11181 IU vitamin a iu; 39 mg vitamin c; 30 mcg folate; 208 mg calcium; 4 mg iron; 43 mg magnesium;