LEARNING TO EAT DANDELION

  Oh boy, am I excited about all these new greens pushing through the bare ground!!!

  For several years now I´ve had a mission to learn one new wild edible green per summer. This year I´m tackling dandelion.

Doesn´t this lush green bush just look delicious?

  Often I start by learning to recognize the current "weed", but with dandelion that isn´t necessary. We all know what it looks like, and some even go in war with the plant to get rid of it. But not me. I love the yellow flowers dandelion so generously shares with me in my yard year after year.
  With dandelion, I start by experimenting with recipes. So far I´ve only tried adding it into salads as a green, and failed to like it´s taste. Too bitter. I heard that in Greece they even sell dandelion greens in shops just like lettuce in the veggie section.
  I gotta try it...

  I yanked two large bushes of dandelion leaves out of the ground, and learned that it was too much.One big bunch is quite enough for two people. (Yes, surprisingly my husband agreed to taste my sauce, and he liked it! Even came for seconds.) Here´s what I came up with:

I call this Mother Nature´s Flavorite Sauce.

  The recipe:

1 large bush of dandelion leaves
1 clove of garlic
1/2 cube of vegetable bouillon
50 grams margarine (vegan)
black pepper
little water

+  Chop the dandelion leaves and mince the garlic. Put them in a pot with some water and bring to a boil. Add in the bouillon and let simmer until the leaves are softened. Add the margarine and black pepper, and adjust the amount of water to your liking. (I find the stock very tasty, so I let the leaves swim in it freely.)

  I ate this sauce with mashed potato and carrots, and it was delicious. I´m sure it would be tasty with pretty much anything, especially with whole grain rice. Maybe I´ll try making a dandelion risotto the next time...