Dandelions are a prized vegetable in many places.
Few plants spark strong emotions in the way dandelions do. The ultimate hardy perennial, dandelions can colonize a well-kept lawn in what seems like the blink of an eye. Yet, in much of the world, they are a much-loved culinary plant. The blossoms and their pollen are used as a food coloring; the roots are steamed as a vegetable, dried for tea or roasted as a coffee substitute; and the leaves are widely eaten as nutritious boiled greens. The greens can be bitter, depending on the season, and are usually blanched before eating.
Instructions
1. Fill a large pot with water. Salt it heavily, approximately 1/4 cup of kosher salt per gallon, and set it on your stove over high heat. Bring the water to a boil.
2. Separate your dandelion leaves and rinse them thoroughly. Discard any that show insect damage. Trim the stems, if you wish, and set the leaves aside.
3. Fill a large bowl with ice and water. Set it on the counter near your stove, within easy reach of the boiling water.
4. Drop handfuls of the dandelion greens into the boiling water. Work in small batches, so the water remains at a constant boil. Leave the greens in the salted water for one full minute of boiling time.
5. Transfer the greens to the bowl of ice water to stop the cooking process. The leaves should have a bright, vivid green color.
6. Repeat until all the greens have been blanched. Drain the greens and squeeze out any excess moisture. Cook the greens immediately, or package them for refrigeration or freezing.
Tags: boiling water, Fill large, with water, your stove
