Yes THOSE kinds of dandelion greens…the weeds in your front yard. They are edible, yes, and in fact incredibly healthy. I tried eating them once before in a salad years ago, but their spicy bitterness turned me off.
I had never tried them cooked before, but my front yard is currently full of them because of our recent rain. I am confident that my weeds are fairly clean (no chemicals and no pets using it as a bathroom) so I thought I would give these super-healthy greens another try!
4 cups fresh picked dandelion greens
3/4 cup parmesan cheese
3/4 cup bread crumbs
1 cup milk
1/2 cup low fat sour cream
3 cloves garlic
1 sprig fresh thyme
several fresh sage leaves
Preheat oven to 375 degrees and coat the inside of a shallow medium baking dish (a gratin pan would be perfect) with butter or butter alternative.
Wash and rinse dandelion greens well in cold water. Meanwhile bring 4 cups water to a boil in a large saucepan.
Boil the greens for 4-6 minutes, until soft. Drain and set on a dishcloth to steam dry.
Meanwhile bring 1 cup milk (I used almond milk because that’s what I had on hand), 1/2 cup lowfat sour cream, and 3 cloves crushed garlic just to a rolling boil. Remove from heat and add 1 teaspoon salt and 1/8 teaspoon pepper and half of the parmesan cheese and let sit for a few minutes.
In another small bowl, combine bread crumbs, herbs, and the rest of the parmesan cheese. Season with salt and pepper.
Put the dandelion greens into the baking dish. Pour the milk mixture over the top, then top with the bread mixture.
Bake for 25-30 minutes or until bubbly and lightly browned on top.
I made this recipe as an experiment for myself to give dandelion greens another try, but would you believe my toddler loved them as well? Here is photo evidence of one-year-old Beatrice enjoying these super healthy dandelion greens (I’m sure all that cheese helps.)