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Warm Dandelion Greens

  • 20 m
  • 20 m
Ann Lovejoy
“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.”


    • 2 ounces lean back bacon or Canadian bacon, (three 3-by- ¼-inch slices), diced
    • 2 teaspoons extra-virgin olive oil
    • 1 clove garlic, minced
    • 12 cups young dandelion greens, rinsed well and briefly shaken dry
    • 2 tablespoons balsamic or rice-wine vinegar
    • 6 dandelion flowers and 12 small, whole leaves for garnish, (optional)


  • 1 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.
  • 2 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.
  • 3 Add vinegar and the cooked bacon, toss lightly and serve garnished with flowers and small leaves (if using).
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