Dandelion Greens with Mustard Vinaigrette

15 | September 24, 2013

Dandelion Greens with Mustard Vinaigrette

Dandelions greens are weeds that grow in my backyard and my dog likes to pee on them. They’re pee weeds. There I said it.

I. LOVE. GREENS. It’s the southern in me but dandelion greens?

Having to jump in and see what all the fuss was about, I bought (What…would you eat pee weeds?) some at the market the other day. It’s season you know and they’re pretty cheap. Now, I knew what I was going to serve them with. Rosemary Orange Glazed Grilled Dove seemed like a great seasonal pairing but what and how was I going to cook them? I fondly thought back to the days of childhood standing at the feet of my nanny, RoRo, while she worked a pot of greens on the stove. I remember smelling bacon fat sizzling away and her smiling down at me saying, “What? You think I’m gonna give some this bacon to you? Shh..it’s for my greens, girl!” It was family legend that she put snuff in her greens and that’s what made them so incredibly good but I knew her secret…bacon and vinegar. Although she never denied the snuff accusation.

Once I perfect RoRo’s collard green recipe I’ll share it with you but until then lets get back to the subject of dandelion greens. After a few thoughts and a little bit of childhood inspiration, I decided a mustard vinegar sauce would be perfect. I was out of bacon anyway.

The verdict: My first experience with dandelion greens was a success. I loved them — they were the most bitter green I have ever eaten. The earthy bitterness contrasted well with the bright tang of the vinaigrette and I will certainly be cooking them again. This is a bold delicious recipe that will pair great with grilled meats. Look for tall dandelion greens at your farmer’s market or specialty grocery stores (like Whole Foods) starting in September.

Orange Rosemary Glazed Grilled Doves with Dandelion Greens

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    Comments

  • Laurie {SimplyScratch}


    Beauteous! Love how simple this is Meredith!

  • Cristine


    I have spinach leaves in the fridge. Could I use them as a substitute to the dandelion leaves?

  • Audrey


    I don’t see dandelion greens here in Wagga Wagga, NSW, Australia. I’m thinking I could substitute asian broccoli (also tall leafy greens) or something like kale. Witlof is also bitter, I wonder if that would work.

    • In Sock Monkey Slippers


      Those all would be perfect subs. You could even try collard greens if you can find those in Australia

      • Audrey


        Hey, thanks for the replies, and all those great ideas on dandelion flowers and greens. My mum paid me a penny per plant to dig them out, but they always got ahead of me and my digging. I’ve always loved dandelions, but hadn’t realised one could eat the flowers. I’ve found dandelion greens only rarely here. BUT guess what!! Collard greens are available once in a blue moon. Happy munching! and Thank You.

  • Fred


    Hi,…….are these dandelion’s good for helth?

  • Margie


    Have been throwing the dandelion flowers on my salads, etc. for years now. Pretty and not bad.

  • Margie


    My Pomeranian died of a heart attack at 12 yrs last month. She NEVER peed except where she knew HER spot in the yard was. :) We did have to worry ’bout where out two German Shepherds went in the snow when making snow ice-cream at Lake Arrowhead, Calif. when my children were young. I always reminded them…WHITE snow…no color at all…especially yellow. lol

  • Barb


    My Grandpa always “paid” us to pick the Dandilions in his yard for salad. He made a dressing using a tiny bit of bacon and bacon fat, vinegar, salt pepper, and a bit of cooked potato mashed in the dressing to give it a little body. I also use this dressing on Endive.

  • jmollmann


    Would kale work or collard greens?

  • Robin


    Made this combo this morning brunch, served with goat cheese/fire roasted tomato frittata and a plate of crispy bacon. Of course, mimosas where also on the menu…turned out superb! Been eating steamed dandelion greens my entire life, that’s what Pioneer Women served their family to “strengthen the blood”, back in the Old Days. Now, I have a gourmet version. Thank you!!! :D

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