Mariquita Farm

Dandelion Recipes

Red-stemmed dandelion greens

Dandelion Family from left to right: puntarelle, lamb's tongue, and frastigliata. They're all dandelion greens!

Puntarelle slicer from Italy

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How to store Dandelion Greens: like any fresh cooking green: these should be kept in a plastic bag and put into the fridge as soon as you get home.

A bit of dandelion history:

The first mention of the Dandelion as a medicine is in the works of the Arabian physicians of the tenth and eleventh centuries, who speak of it as a sort of wild Endive, under the name of Taraxcacon. In England, there is allusion to it in the Welsh medicines of the thirteenth century. Dandelion was much valued as a medicine in the times of Gerard and Parkinson, and is still extensively employed.


2 dandelion greens ideas from CSA members:

I know we think of dandelion greens as a kind of lettuce/salad ingred., but their "spine" is wide and crunchy enough to hold up to hummus dipping - and the combination is glorious. It really works! Haven't tried fennel for dipping as whenever we get it I have to braise it - so yummy that way.

- Kevin

Loved the dandelion greens! These were immense and would certainly be daunting to pull completely (if you wanted to get rid of them, that is) but were wonderful in the saute pan. Braised them a bit in olive oil with sliced garlic, then dressed with sherry vinegar/honey/raisins/toasted almonds. A bit of S & P.

-Debbie J

adapted from the San Francisco Chronicle Serves 4

2 bunches Dandelion Greens
6 Anchovy Filets
5 stalks green garlic, cleaned as you would a leek and chopped
1/4 cup cooking oil, such as olive
2 T dark vinegar, such as balsamic
S & P to taste

Wash and dry dandelion greens. Cut into 2" long slivers. Mash anchovy filets with garlic; blend in olive oil and balsamic vinegar. Toss leaves with dressing, then divide among 4 plates. Season with S & P and serve at room temperature with thick slices of chewy bread.

Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g.

Garlic Parsley Dandelion Greens
adapted from Nouveau English Cookery Serves 4

4 tbsp. butter or olive oil (I often use half of each)
4 tbsp. Italian parsley, finely chopped
1 teaspoon minced garlic, or more to taste
S & P to taste
1 generous bunch dandelion greens, washed and shredded
1 tbsp. pimientos, chopped

Melt butter/oil in a pan. Add parsley, garlic, salt & black pepper. Fry gently for 3 minutes. Add pimientos. Cook for 4 minutes. Add dandelion greens and simmer gently for 5 minutes until tender. Serve hot as a side dish to pork or chicken.

Dandelion Greens Saute

1 lb. dandelion greens
3 tablespoons olive oil
5 cloves garlic
1/4 cup sesame seeds, toasted
1 tablespoon toasted sesame oil

Wash and slice greens. Blanch in enough water to cover about 1 minute. Drain and saute in the olive oil for 3-4 minutes, then add the sesame and garlic and saute for couple minutes more. Add the sesame oil and serve.

Dandelions are great in salads or can be cooked. If they are cooked they don’t need long cooking like the sturdier greens of collards etc. below is a simple cooked recipe for them if you’re looking for an official recipe. Dandelions are a bit bitter, French and Italian cooks and eaters enjoy the bitterness, Americans can sometimes be put off by the bitterness. If your family isn’t sure about it, try one of the richer recipes with bacon, or plenty of olive oil and chile flakes for a vegetarian, even vegan, version. If you’re sure everyone at your table (including you) will NOT enjoy the dandlelions, find an Italian or French friend who will enjoy how fresh they are.

Plain Cooked Mild Dandelions
adapted from Uncommon Fruits and Vegetables by E. Schneider

1 generous bunch dandelion greens, cleaned and stems removed
2 Tablespoons butter or ½ cup heavy (whipping) cream
S & P to taste

Blanch the greens by dunking into boiling water for 1-2 minutes. Drain, drop into a bowl of ice water, then drain again. Chop and set aside.

Shortly before serving, saute dandy greens in a skillet in butter until heated through. Or boil cream for a few minutes to reduce it slightly, then add greens and simmer until almost no liquid remains. Season to taste with S & P and serve. Serves 4

Julia’s butter note: I sometimes substitute a smaller amount of another cooking oil, and sometimes I use butter, you could use just 1 T in this recipe. It depends on what I’m serving with it: how heavy it is, will there be dessert, etc. Adapt to your kitchen and circumstance, adapt every day!

Dandelions with Green Garlic
adapted from Uncommon Fruits and Vegetables by E. Schneider

3 Tablespoons pork, chicken, duck, goose, or bacon fat
2 stalks minced green garlic (use the white and light green part, as you would a leek)
1 large bunch dandelion greens, cleaned and trimmed, cut into bite sized pieces
about ½ cup stock of any flavor
S & P to taste
optional: hot sauce or pepper vinegar

Heat fat in a large skillet; add garlic and stir. Add greens and stock and cook over moderate heat, partly covered, for 2 minutes.

Uncover and continue cooking until greens are tender and liquid has almost evaporated. (Timing can vary considerably - from 3-4 minutes to 15, depending upon the age and size of the leaves.) If liquid evaporates before leaves are sufficiently tender, add stock.

Season to taste with salt and pepper, and hot sauce or hot vinegar if you like. Serves 4

Salad of Dandelion and Fresh Goat Cheese
adapted from Uncommon Fruits and Vegetables by E. Schneider

1 bunch dandelion greens, cleaned and dried
about 1/4 pound fresh white goat cheese, cut into ½ inch cubes
1/3 cup or so of chopped red onion, or chopped scallions
2 T sherry or other light vinegar
2 T walnut or other nut oil, can use a good olive oil if that’s what’s on hand
½ t sugar
3-4 T toasted and coarsely chopped walnuts

Cut off and discard stem bases. Cut each stalk into 2-inch pieces. Pile on a serving dish; intersperse with cheese. Sprinkle with onion to taste.

In small nonaluminum pan combine vinegar, oil, and sugar; bring to a boil, stirring. Pour over salad and toss lightly. Sprinkle with nuts and serve at once.

Dandelion Salad with Warm Pecan Vinaigrette
adapted from The Gourmet Cookbook by Reichl et al

2 bunches dandelion greens, tough stems discarded
3 T extra virgin olive oil
4 stalks green garlic or 3 cloves garlic, finely chopped
1/4 cup pecans, coarsely chopped
1.5 T balsamic vinegar
1 t salt
1/4 t pepper

Cut top 5 inches from greens and transfer to a large heatproof serving bowl. Cut remaining greens into 3/4 inch slices and add to bowl.

Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt, and pepper. Pour hot vinaigrette over greens and toss to combine.

PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S) from The Burmese Kitchen by Copeland Marks and Aung Thein

1 teaspoon Dried red hot chili flakes
1 Tablespoon Fresh lemon juice
2 teaspoon Soy sauce
1 teaspoon Brown sugar
2 teaspoon Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut -into 1/2-inch round slices
1/4 lb Dandelion greens, green -leaves only, halved

1. Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate heat fry the garlic for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid. Serve warm with other dishes.

Warm Dandelion Greens Salad

3/4 pound dandelion leaves
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1/2 teaspoon salt
freshly ground pepper to taste
4 ounces smoked bacon
1 slice French or Italian bread, cubed
2 Tablespoons red wine vinegar
1 hard boiled egg, crumbled

1. Wash the greens and tear into small pieces. Put into a warmed salad bowl with the oil and vinegar. Sprinkle with salt and pepper. Toss lightly.
2. Fry bacon until half cooked. Add bread cubes and fry until cubes are golden and the bacon is completely cooked. Tip contents of the pan (fat and all if you want to be completely French about it) onto the greens. Toss quickly.
3. Put the vinegar into the pan and heat rapidly. When it is bubbling fiercely, pour onto the greens and toss. Serve immediately with a sprinkling of the crumbled egg on top. Serves two.


No pasta machine needed! adpated from: The Cook's Garden catalog - Spring/Summer 1989

2 cups Dandelion greens
2 Eggs
1 1/2 cups Flour
1/2 teaspoon Salt

1.) Whirl dandelion greens and eggs in a blender until smooth. 2.) Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff. 3.) Turn out onto floured surface and knead until smooth (approximately 5 minutes). 4.) Roll out with rolling pin to 1/8"-1/4" thickness or thinner. 5.) Allow to stand and dry 1 hour, then cut into strips. 6.) Drop into boiling water and cook 1-2 minutes.

dandelion recipe (recipe can be halved)

1-1/2 tbs. olive oil
7-1/2 cups (packed) of young dandelion greens
6 cloves of garlic, chopped
3/4 cup sesame seeds
2-1/2 tsp. Bragg’’s liquid amino’s or tamari soy sauce

1. Toast the sesame seeds in a frying pan over medium heat, stirring constantly, 2- 3 minutes or until lightly browned and fragrant. Immediately remove from pan and set aside.

2. Gently sauté the dandelion leaves and garlic in the olive oil 15 minutes, stirring often. 3. Stir in the Bragg’s liquid aminos and sesame seeds and serve hot. Serves 6.


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