When considering the world of edible leafy greens, dandelion greens aren’t always the easiest sell. Quite bitter, with a proportionally large stem, they can come off as aggressive to the uninitiated. But those intense flavor compounds are indicative of the nutrition packed within dandelion greens, which are not only a great source of vitamins and minerals, but also natural detoxifiers. And, when paired with the right foods, dandelion greens can be a great quick-cooking vegetable to add to your weeknight meal rotation.
My favorite way to serve dandelion greens is with long pasta, such as spaghetti, and plenty of salty, savory pancetta and Parmesan cheese. The pork fat and umami-rich Parmesan help to tame the bitterness of the greens, which are cooked in two stages (stems first, greens second) to ensure the stems have enough time to turn tender. A generous squeeze of lemon just before serving brightens up each bite. And, if I haven’t sold you on dandelions, any other tender, leafy green will work just fine as a substitute.
Credit: Chris Hunt
Credit: Chris Hunt
Spaghetti with Dandelion Greens and Pancetta
2 tablespoons water, plus more for boiling the pasta
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