As impulse purchases go, this one seemed like a bust.
I’d grabbed a bunch of dandelion greens during a weekend stop at Roots Market. The idea was to make a dandelion and kale salad for Sunday’s dinner.
One bite, though, of the pungent greens, and I knew that wasn’t going to happen.
Lots of people love raw dandelion greens. But while I have no shrinking palate, they were too assertive for me. Too bitter. Too strident. Too … “raw.”
Three days later, those greens were still in my vegetable bin.
“What a waste,” I thought, tallying up their cost and the copious amounts of Vitamins A and C we were losing by not eating them. “I wonder if I can tame them.”
Happily, the answer was yes. As with other bitterly assertive greens (watercress comes to mind), a bit of heat brings out their gentler side. Trimmed, wilted, then tossed with sweet roasted carrots, grainy mustard and a dash of red wine vinegar, the greens went from dandy lion to dandy lamb. They maintained just enough bite to bring out the carrots’ sweetness; just enough “chew” to keep a soft dish from becoming monotonous.
I’ll buy dandelion greens again.
This time with a plan.
Roasted Carrots & Dandelion Greens
- 1 pound carrots, peeled and cut into 3-inch slices
- 1 bunch dandelion greens, tough center stem removed and coarsely chopped
- 1 1/2 teaspoons red wine vinegar
- 1/2 teaspoon grainy mustard
Preheat your oven to 400 degrees.
Toss the carrots with olive oil, salt and pepper. Place them on a greased, rimmed baking sheet and roast for 20 minutes. Stir, then roast an additional 5-10 minutes, until they’re fork tender. Remove from the oven and place in a bowl.
Whisk together the red wine vinegar and the grainy mustard. Pour over the vegetables and toss well.
Serve warm or cold.