Dandelion Greens

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Hot Pennsylvania Dutch Dandelion Potato Salad

Makes eight servingsThis is a variation on a salad that my assistant Heidi ate growing up in Pennsylvania. Every spring her family would harvest the tender spring dandelion greens and her dad would prepare a similar salad.

• 4 cups young dandelion greens, stems removed, chopped into 1-inch pieces
• 4 cups boiled red skin potatoes, sliced into ½-inch slices
• 2 hard-boiled eggs, sliced into eight slices each
• 1 tbs. chopped fresh chives

For the dressing:

• 1 tbs. peanut oil
• 2 thick slices bacon, finely chopped
• 1 tbs. finely chopped red onion
• 2 tbs. honey
• 1 tbs. Dijon mustard
• 2 tbs. apple cider vinegar
• 1 cup milk mixed with 1 tbs. cornstarch
• 1/4 tsp. black pepper
• 1/8 tsp. sea salt

Wash dandelions and pick over carefully. Roll in cloth and pat dry and place into a salad bowl. Make the dressing as the potatoes are boiling. You want the potato slices to be warm when tossing and serving this salad. For the dressing: Heat the oil in a medium saucepan. Add the chopped bacon and cook until lightly brown. Add the red onion and cook one minute until translucent. Whisk in honey to coat the bacon pieces. Stir in remaining ingredients and whisk to thicken, about two minutes. To serve: Pour the warm potatoes and dressing over the dandelion greens and toss gently. Place the sliced egg and chives on top of the salad and serve. Per serving: Calories 150; protein 5g; total fat 4.5g; saturated fat 1.5g; carbohydrates 24g; dietary fiber 2g; cholesterol 55mg; sodium 160mg

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Lentil Soup With Dandelion Greens

Makes 12 (1-cup) servings

• 1/4 tsp. extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 tsp. minced garlic
• 2 cups lentils (about 1 pound), washed
• 1 (28-ounce) can stewed tomatoes, diced in their juice
• 8 cups vegetable stock
• 1 bay leaf
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1 tsp. dried basil
• 1 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 2 cups dandelion greens (remove and discard tough stems, chop greens into 1-inch dice)

Heat the olive oil in a medium stockpot over medium-high heat. Add the onion, carrot, celery, and garlic and cook until the onion has softened, about two minutes. Stir in the lentils, tomatoes, stock, bay leaf, cayenne, chili powder, cumin, paprika, basil, salt and pepper. Bring to a boil, reduce heat, and simmer until lentils have softened, about 20 minutes. During last 10 minutes of cooking, stir in dandelion greens. Remove the bay leaf before serving. Per serving:  Calories 170; protein 11g; total fat 1g; saturated fat 0g; carbohydrates 33g; dietary fiber 7g; cholesterol 0mg; sodium 400mg

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Dandelion Salad With Balsamic Vinaigrette

Makes four salads

• 1/4 cup julienne red onion
• 1 medium tomato, concasse-peeled, de-seeded and finely chopped
• 3 cups fresh dandelion greens, stems removed and discarded
• 1 tbs. thinly sliced fresh basil
• 1/4 cup balsamic vinegar
• 2 tbs. extra-virgin olive oil
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. sea salt
• 2 tsp. of balsamic syrup for garnish, purchased in vinegar section of grocery store

In a mixing bowl, toss all ingredients except balsamic syrup. Divide salad among four salad plates and drizzle each with ½ teaspoon balsamic syrup.

Per serving:

Calories 100; protein 1g; total fat 7g; saturated fat 1g; carbohydrates 9g; dietary fiber 2g; cholesterol 0mg; sodium 180mg