Some you you might not know it, but today is Dandelion Day!
Dandelions--those pesky yellow flowers that threaten to overrun lawns every spring--who would ever guess that they are edible? Actually, dandelions are nutritious and edible and were also prized for medicinal purposes. In fact, the whole plant is edible--the root, flower, and greens.
Today, we will focus on the greens. The best time to harvest the greens is early spring, before the plants flower. The greens will be at the tenderest at this time. Also when harvesting greens, one can do weed control at the same time by also digging up the roots, which when roasted makes an excellent coffee substitute.
After harvesting a whole lawn full of dandelion greens, wash and soak in lightly salted water to remove dirt and debris. Be sure to thoroughly rinse the greens. In a wok, heat up 2-3 tablespoons of vegetable oil. Add greens and 1 minced clove of garlic. Stir until greens reduce in size. Turn down the heat and cover for about 5 minutes. Salt and pepper to taste. Enjoy!