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recipes for very bitter dandelions?  RSS feed

 
rachael hamblin
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By this time of year the dandelions are pretty bitter.  However, our yard is full of them, and I'd really like to utilize this source of nutritious (free!) greens.  Does anyone have any recipes suitable for masking the bitterness, or suggestions for preparation that would reduce/eliminate the bitterness?  I know that blanching them briefly, then discarding the water can help, but I'm not sure what to do with blanched dandelions..
 
                    
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Rachel,
have you tried dicing up the dandelions and mixing them with other greens in a curry stir fry?
mmmmgoood.
olive oil, chop  onions,  dice carrots, chop red pepper, chop assorted greens ( dandelions, nettles,miners lettuce,
spinach, bok choy etc) fish sauce, curry, coconut milk
saute onions, carrots, green peppers in olive oil - when onions start browning lightly, add greens and
cook down, add fish sauce ( at least 2 tablespoons), 2 tablespoons or more curry
stir together till curry gets aromatic ( 3-4 minutes) add coconut milk 1/2 cup at a time and stir well.
You may or maynot use all of the coconut milk. the greens should be in a small amount of liquid
at the end of cooking not floating in it.
However... this mixture can be made then used to spice up  almost any type of  bean soup...
it goes very well over any type of rice and can be stuffed inside a rabbit wrapped in foil and baked in the oven at
350 for 1 1/2 hours ( depending on rabbit size)

 
rachael hamblin
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mmmm I'll have to try making a dandelion curry thanks for the suggestion Nina!
 
Kelda Miller
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A simple raw way to eat dandelions is:
1) remove midrib
2) cut or rip up leaf
3) add some olive oil to lessen the bitter
4) mix in with rest of salad.

It should be fine if there's plenty of other tastes in the salad. And that way you get some good nutrients!
 
Leah Sattler
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Maybe you could cook them up in a quiche or souflle, vegetable lasagna or spicy soup. I make a blackeyed peas and sausage jumble that I sometimes put spinach in, I bet it would be fine with dandelion.
 
jase. grimm
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A good, all around method for removing bitter or unsavory flavors from things (from dandelion greens to beef liver) is to soak it in an acidulated liquid overnight. You could use anything from some cold water with enough lemon juice to make it tangy, to buttermilk which imparts its own rich creamy quality to the foods. The acid in the liquid acts to draw out impurities in the food. Another method, which I would reserve for greens and other bitter vegetables, is to place them in a pot with ice water and slowly bring up to a boil; if they're still bitter, dump off the water, squeeze them dry, and repeat the process until palatable. Hope this helps!
 
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