Dandelions: Some Recipes for Daily Use

Dandelions, as I have mentioned earlier is one of the world’s most nutritious foods. The leaves of this weed contain twice as much as calcium as kale or spinach. Dandelion leaves are loaded with Vitamins A and C, phosphorous, potassium and magnesium.
So, it’s a good idea to include this weed in our day to day diet and give some place to this wonderful plant in our kitchen garden. Today I will mention 7 recipes that can make some dishes out of this wonderful plant for daily use. Hope you like it.

Dandelion Recipe No. 1: boiled dandelions
In a pan, place 1 to 1/2 cups chopped or UN-chopped dandelion greens (per serving), 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and bring to a light boil. Immediately reduce
heat, stirring, until the
butter is well distributed. Simmer 3 to 5 minutes and serve hot. Provide soy sauce, butter, salt and/or lemon juice for individual seasoning to taste.

Dandelion Recipe No. 2 : Fried Dandelion Leaves
•    1 Tbsp Margarine
•    1/4 cup chopped onions
•    4 cups dandelion chopped greens
•    1/4 cup fried/chopped bacon
•    2 Tbsp beef broth
•    2 Tbsp. Heavy cream
•    Dash of Soy sauce
Melt margarine/butter in a skillet and stir in dandelion greens, onions and beef broth. Cover and cook over medium heat for 10 or 12 minutes, stirring occasionally. Stir in heavy cream and bacon. Simmer and season with salt and pepper to taste and add soy sauce.

Dandelion Recipe No 3: Dandelion omelet
In a bowl, beat 3 eggs, 1 tablespoon cream, 1/2 teaspoon salt until mixture is blended. Pour into a greased heated griddle, using a spatula to push the outflow to center. When the mixture has firmed but still liquid on top, place dandelion greens on one side, fold the opposite side over, and cover immediately. Cook 3 to 4 minutes over moderate heat. Remove cover and serve.

Dandelion Recipe #4: Bendy dandelions
Wash, dry and place dandelions greens in a mixing bowl and set aside. In a pan, mix 2 tablespoons bacon drippings or melted butter with two beaten eggs, 1 cup of cream, 1/4 cup vinegar, 1 tablespoon sugar, add salt and pepper to taste. Stir mixture over moderate heat until it thickens. Pour while hot over the greens, mix and toss thoroughly and serve.

Dandelion Recipe #5 : Dandelion Cookies
•    ½ cup Shortening
•    1/4 cup + 2 Tbsp white sugar
•    1/4 cup + 2 Tbsp brown sugar
•    ½ Tsp. Vanilla
•    ½ Tsp Baking soda
•    1/4 Tsp salt
•    1/4 cup yellow dandelion petals
•    1 ½ cups all purpose flour
•    Chocolate chips or M&Ms may also be added to recipe
Mix together the sugars and shortening until creamy. Add the vanilla and egg and beat well! Mix all the dry ingredients including the dandelion petals and any chocolate chips or M&Ms. Drop spoonfuls or roll into balls about ½ inch diameter on ungreased cookie sheet. Bake at 375 degrees for about 7 minutes or until golden brown.

Dandelion Recipe No. 6 : Dandelion Coffee
Wash dandelion roots by soaking them in water for a couple of hours and then rinse thoroughly. Repeat if necessary. Cut dandelion roots into ½" pieces and place on a cookie sheet in an oven for around two hours at 250 degrees. Stir them about every hour and rotate the pans if they are stacked in the oven. You can also dry them in a dehydrator but the oven method will roast and dry them at the same time. They should change from a blonde to a dark coffee color when done. Leave the oven door open slightly to allow moisture to escape. This mixture can be used as a coffee substitute or drank as a tea. It may also be mixed with your existing coffee; half coffee and half dandelion root. Strain through coffee filter!

Dandelion Recipe No. 7: Dandelion Greens
One onion
Pinch of sea salt
2 tps of olive oil or butter
2 cloves of garlic
Bunch of dandelion greens
Squirt of lemon.
Begin by sautéing the onion and salt in olive oil or butter until it has turned to a rich brown color (caramelized).
Add the garlic and sauté for a minute more. Add the dandelion greens and sauté until wilted and then add a squirt of lemon juice.
Use this base recipe in quiche, tacos, or simply rolled up in a large kale, chard or lettuce leaf. It’s very delicious! 
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