Perhaps
you
were
in
the
grocery
store
or
at
the
farmer’s
market
in
the
early
spring
and
picked
up
something
called
dandelion
greens
or
Italian
chicory.
When
they
are
in
season,
the
bunch
of
prickly
looking
green
leaves
on
narrow
white
or
red
stalks
are
deep
and
vibrant.
But
how
do
you
prepare
these
healthy
greens?
Here
are
some
tips
and
tricks
to
enjoying
this
wonderful
plant.
The
plant
sold
as
dandelion
greens
is
part
of
the
chicory
family.
In
Italy
there
is a
wide
variety
of
chicory
available
to
consumers.
The
shape
and
color
is
largely
dependent
upon
the
region
you
are
in.
However,
in
the
US,
there
are
typically
only
2 –
3
types
sold.
The
most
common
is a
flat
leaf
version
with
a
white
stalk.
Other
varieties
have
a
red
stalk
with
a
flat
leaf
and
a
curly
leaf
on a
white
stalk
(this
version
is
usually
called
purely
“chicory”).
The
leaves
of
these
greens
bruise
easily
and
do
not
like
being
exposed
to
excess
water.
It
is
recommended
that
they
be
consumed
within
2 –
4
days
of
purchase.
When
you
are
ready
to
prepare
them,
discard
any
yellowed
or
heavily
bruised
leaves.
Proceed
by
rinsing
each
of
the
leaves
thoroughly
to
remove
any
dirt
and
sand
contained
in
the
bunch.
Once
all
of
the
leaves
are
washed,
drain
off
any
excess
water
using
a
salad
spinner
or
paper
towels.
Dandelion
greens
support
healthy
liver
function
and
are
excellent
sources
of
calcium,
iron,
fiber,
Vitamins
A, E
and
K,
and
antioxidants
including
beta-carotene
and
lutein
so
they
are
a
great
addition
to
any
diet.
However,
if
eaten
raw,
these
greens
can
be
slightly
to
very
bitter.
If
you
want
to
enjoy
raw
dandelion
greens,
we
recommend
using
the
smaller,
younger
leaves.
The
larger
leaves
are
more
enjoyable
cooked
by
steaming
or
braising
the
leaves
(along
with
their
stalks).
A
popular
authentic
Italian
recipe
is
to
chop
up
one
bunch
of
cleaned
dandelion
greens
into
small
½
inch
pieces
and
braise
them
in a
large
pan
with
2
cloves
minced
garlic,
½
cup
extra
virgin
olive
oil
and
½
cup
water
for
about
5 –
7
minutes.
Then,
to
the
pan,
add
1
cup
of
your
favorite
rice
and
the
manufacturer’s
recommended
amount
of
water.
Stir
all
of
the
ingredients
well
and
cover
the
pan.
The
dish
is
ready
when
the
rice
is
cooked.
Serve
the
greens
and
rice
with
extra
virgin
olive
oil
and
grated
Parmigiano
Reggiano
cheese.
Once
you
are
familiar
with
this
green,
you
will
find
that
you
can
substitute
it
for
many
other
greens
in
recipes
such
as
broccoli
rabe,
spinach
and
mustard
greens.
And
if
you
enjoy
bitter
greens
and
have
never
given
this
one
a
try,
we
highly
recommend
them.
