Dandelions are one of my favorite spring food! They are one of the first wild foods I learned to identify, and are definitely one of the first I remember eating! Dandelions are one of the first wild edible foods to pop up in the spring, and I look forward to their sunny faces. I like to pick them for eating when the leaves are quite small, and I love, love, love the unopened buds. This dandelion recipe is an easy favorite.
This is my favorite recipe for spring greens. Ramps are another huge favorite of mine, and their garlicky taste works nicely with the dandelions. And everything tastes great with garlic!
Bring 2 cups of salted water to boil. Add in a few cups of dandelion greens, a cup of ramps, and a lot of garlic chopped fine. Cook quickly, until the greens wilt. If you are using older greens, change the water part way through. Strain well and serve with salt, pepper, and olive oil, Earth’s Best or butter. I like a dash of vinegar on mine.
Dandelions have such a great nutritional value. They can be an acquired taste, but I have learned to love their bittier edge in the spring, after a long winter.
Enjoy!
Wilted Dandelion Greens with Ramps and Garlic
Ingredients
- 2 cup dandelion greens
- 1 cup ramps
- 2 cloves garlic, minced
- 2 cup water
- 1/2 tsp salt
Instructions
- Bring 2 cups of salted water to boil. Add in a few cups of dandelion greens, a cup of ramps, and a lot of garlic chopped fine. Cook quickly, until the greens wilt. If you are using older greens, change the water part way through. Strain well and serve with salt, pepper, and olive oil, Earth's Best or butter. I like a dash of vinegar on mine.