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Dandelion Greens

Delicate Spring leaves are rich in flavor, can be eaten raw or cooked, and used in most recipes calling for a leafy green.

Dandelion greens can be washed and stored and kept for up to a week in the high-humidity produce drawer of your fridge.

Flavor & Preparation

Naturally bitter, dandelion greens mellow when cooked or paired with citrus. They add a new dimension to raw salads, but maintain their nutrients and texture when cooked. Spring leaves are the most delicate, though they can be enjoyed throughout the season.

Dandelion greens can be used in place of—or in addition to—other leafy greens, such as kale or Swiss chard. A classic pairing is with beans, especially cannellini beans (white kidney beans); see below for our favorite preparation of this duo.

Health Benefits

  • Dandelion greens are packed with iron and potassium

  • Large quantities of vitamins A, C, and K

  • Promote healthy skin, circulation, and carbohydrate metabolism

 

Our Favorite Recipes

Herb & Greens Pesto

Pesto is our favorite way to make the most of flavorful greens year round.

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Dandelion Greens with White Beans

Bright dandelion greens and buttery white beans make this a surprising and delicious dish.

Wilted Greens with Bacon

Dandelion greens steal the show in this recipe from Food Network.

If you like dandelion greens…

You’ll probably also like collard greens and radish greens.