You know I have this thing about buying greens. I’m not sure what possesses me to add extra bunches of them to my shopping cart, especially when they’re not on my shopping list. I tell myself that I really, really don’t have time to play around with one more ingredient but it falls on deaf ears. Yes, I ignore my own good advice.
This isn’t the first time I’ve brought home dandelion greens. They’ve wormed their way into my shopping bag a few times times before. I’ve eaten them raw. I’ve put them in smoothies. So, I decided that this time I would just have to cook them.
Dandelion greens have panache. And when you bite into them, they bite right back. They’re bitter and peppery all at once. Not at all flavors I would expect from greens. Strangely, they keep me coming back for more.
Since I’d never cooked dandelion greens before I read different recipes trying to decide what to do. In the end, I combined my favorite components. I wanted onions because they get slightly sweet when they cook down, raisins because they’re sweet enough to balance out the bitterness, and balsamic vinegar for a punch of acid.
I wish I could tell you what Joe thought about the greens. He didn’t try them at all. I guess he’s not quite ready to eat something he considers a weed. And, no, I didn’t pick these from my yard. I know some people forage for dandelion greens. I, on the other hand, just walk through Whole Foods and take them out of the cooler.
How have you been getting your greens?