The recipe for dandelion sautéed is a great way to enjoy this bitter field herb. When the dandelion already has small buds at its base, it is better to boil it to reduce its bitter taste.
How to recognize it? Taraxacum officinale is a common plant that grows in meadows, gardens, and roadsides. Here’s how to recognize it:
– the dandelion has a long, thick root that can be difficult to pull from the ground
– dandelion leaves originate directly from the root and form a rosette, they are long, toothed, and have a prominent central vein.
– the flowers, a striking yellow and daisy-like, grow on a long, smooth stem that is hollow inside, with always one flower per stem
– after flowering, the plant produces the so-called “puffball,” a white fluffy ball of seeds that can be blown away by the wind.
For safe dandelion harvesting, it is important: to collect plants only from areas not treated with pesticides or other chemicals, avoid picking plants near busy roads or in areas frequented by dogs, and thoroughly wash leaves and flowers before consuming to remove dirt or insect residues.
When to eat dandelion raw?
Dandelion is good raw in salads when its leaves are young, tender, hairless, a nice light green color, and therefore less bitter. It can be enjoyed on its own with part of its crunchy root or mixed into a mixed salad. Excellent paired with boiled eggs sliced or wedged.
What is dandelion good for? What are its benefits and contraindications? Dr. Trevisan explains: “Also known as ‘piss-a-bed’ for its diuretic effects, it has a profound cleansing action on the liver, promoting bile elimination, so beware if you suffer from gallstones. It is also an excellent laxative.”
BEST SEASON for harvesting #dandelion leaves: from February to April in the mountains. Only the most tender leaves can be harvested all year round.
Other names: dog’s tooth, brusaoci, wild chicory, donkey chicory, pig’s herb, meadow sunflower, pig’s snout, pig fattener, pig’s salad, lappa, missinina, nonnino, pisacane, piss-a-bed, puffball (only the infructescence)…
RECIPES with dandelion
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring
- Energy 78.40 (Kcal)
- Carbohydrates 11.24 (g) of which sugars 0.87 (g)
- Proteins 3.29 (g)
- Fat 3.60 (g) of which saturated 0.60 (g)of which unsaturated 0.42 (g)
- Fibers 4.29 (g)
- Sodium 212.34 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Sautéed Dandelion
- 1.1 lbs dandelions (lion's teeth) (about 14 oz cleaned)
- 1 drizzle extra virgin olive oil (or a knob of vegan butter)
- 1 clove garlic (optional)
- to taste salt
- to taste chili powder (or paprika)
As an alternative to garlic and chili, season the boiled dandelion with a sauté of onion or leek.
Tools
- Gloves latex
- 1 Pressure Cooker
- 1 Pan non-stick
Sautéed Dandelion
How to prepare dandelion?
I recommend using latex gloves to avoid staining your fingers and nails during its harvesting and especially its preparation.
Pick the dandelions in an unpolluted area, insert the tip of the knife into the ground, and remove the plant with part of its root. Clean, removing yellow and damaged leaves at the base, then cut away the soil from the small root.
Wash very well, rinse several times in water until it is clear and free of soil traces. If consuming raw, it is better to add baking soda to the washing water.
How long should dandelion be boiled?
Cooking time:
– in a pressure cooker steamed for 5 minutes after the whistle
– in a pot with boiling salted water for about 12 minutes
– for steaming it takes 10 – 15 minutes
Do not discard the dandelion cooking water, it can be drunk for detoxifying and diuretic purposes.
Sauté the dandelion
Once cooked, the dandelion can be sautéed in a pan to enhance its flavor and texture.
Chop the boiled vegetable, stew it in a skillet with a little oil, a crushed garlic clove, salt, and chili pepper. Before serving, you can season it with nutritional yeast flakes.
Alternatively, it can be cooked with onion as for risotto sauté.
VEGETARIAN Variation
For a creamier texture, you can use butter (preferably artisanal and from pasture) instead of oil and finally sprinkle with grated cheese (without animal rennet).
How to use boiled dandelion?
– for a light side dish, season boiled dandelion with a drizzle of raw extra virgin olive oil
– it can be used as a substitute for spinach in fillings, savory pies, strudels, omelets…
STORING cooked dandelion
To store cooked dandelion, let it cool and place it in an airtight container in the refrigerator, where it will keep for a maximum of 3 days.
For longer storage, freeze it in freezer bags or containers for 3-6 months.
