The grocery variety (an Italian chicory) is milder than the more minerally garden weed. Either way, look for young, tender leaves. Like other leafy greens, dandelion greens are an outstanding source of vitamins A and K. To tame the greens’ natural bitterness, cook them with dried fruit, toasted nuts, and olive or nut oil. Here’s a 15-minute recipe: Dandelion Greens with Currants and Pine Nuts
Ingredients: About 2 tbsp. extra-virgin olive oil, divided 1 garlic clove, finely chopped 1 lb. dandelion greens, ends trimmed, roughly chopped (about 2½ qts.) 1/8 tsp. each kosher salt and freshly ground black pepper 3 tbsp. each dried currants and toasted pine nuts Lemon wedges (optional)
1. Heat 1 tbsp. oil in a large nonstick frying pan over medium heat. Add garlic and cook until fragrant, stirring, about 30 seconds.
2. Add dandelion greens in batches, turning frequently with tongs. Increase heat to medium-high, sprinkle with salt and pepper, and continue to cook, turning with tongs, until greens are wilted and tender-crisp, about 5 minutes.
3. Add currants and pine nuts and cook 1 minute more. Transfer to a serving dish and drizzle with about 1 tbsp. more oil. Serve with a squeeze of lemon if you like.
Per serving: 113 Cal., 62% (70 cal.) from fat; 2.7 g protein; 7.9 g fat (1 g sat.); 11 g carbo (2.9 g fiber); 96 mg sodium; 0 mg chol.