Watch out, spinach and kale! There’s a new leafy green vegetable making its way to the kitchen, though it might be better known as a weed than a wellness boost. Chowing down on dandelions might seem unconventional, but everything from the leaves to the roots can be eaten. They’re also brimming with a laundry list of vitamins, antioxidants and minerals. (Here are the other superfoods that should be on your grocery list.)
Quick history: Dandelions were so cherished among Europeans that, when they arrived in the Americas four hundred years ago, they brought dandelion seeds to plant. Their flavor, versatility and health benefits should usher in a new appreciation of greens!
Here’s what you should know about cooking with dandelions:
Don’t Forage Freely
Given the plethora of dandelions in the wild, it might make more sense to harvest your own instead of paying for greens at the store. However, make sure you’re plucking up plants where you know there hasn’t been any herbicide or pesticide use. It’s best to stay away from places like freeways, train tracks or telephone poles, and be sure to consult local rules about removing flora.
Spread Your Roots
The dandelion roots can be peeled and boiled on the stove and then eaten whole, or chopped up and roasted to be made into tea. The flavor is similar to coffee, though less acidic, and can be paired with a bit of milk, sweetener or lemon juice.
You Better Be-Leaf It
Dandelion leaves have a unique flavor, both earthy and bitter—it’s similar to endive or radicchio. The earlier you pick them, the less bitter they will be, which is why many people in Italy pick ones that emerge in early spring to either use raw in salads like this or sauté them. Keep the sauté simple with just olive oil and salt and pepper, or add red pepper flakes, garlic or even Parmesan cheese to liven up the dish. Big into brunching? This satisfying dandelion greens quiche will have everyone toasting you with their mimosas! You can also grind up the leaves to make dandelion pesto, perfect for a light summer pasta.
Use the Flower Power
Novelist Ray Bradbury loved dandelion wine so much, he named an entire book after it. The wine—yes, it’s a real wine—remains a popular summer drink. It’s one of many creations that can be made with dandelion flowers, which are faintly sweet. They can also be used for syrup, jam or sweet, gift-worthy jelly. You might also batter the blossoms and fry them in butter. The result will be similar to a fried zucchini blossom, and they can be sweetened with honey and cinnamon or spiced with rosemary and thyme.
Be sure to only harvest as many blossoms as you need at once—they must be cooked immediately and should not be stored in the fridge. If you’re not 100% convinced that dandelion can be delicious, you should definitely know how to cook kale.
Our Best Recipes for Leafy Greens
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Smoky Grilled Pizza with Greens & Tomatoes
This smoky grilled pizza scores big with me for two reasons: It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado
Spinach-Orzo Salad with Chickpeas
The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe...which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. —Glen White, Kissimmee, Florida
Sausage and Swiss Chard Pasta
I whipped up lunch with fresh produce from the farmers market and the result was amazing. —Kate Stiltner, Rockford, Michigan
Kale Slaw Spring Salad
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Greens and Beans Turkey Soup
On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. —Susan Albert, Jonesburg, Missouri
Slow Cooker Spinach & Rice
I started making this in the slow cooker to save oven space during the holidays. It's so convenient, I no longer reserve it for special occasions!—Erica Polly, Sun Prairie, Wisconsin
Garden-Fresh Rainbow Chard
Chard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Slow-Cooker Spinach Bean Soup
This navy bean soup is heartwarming comfort food at its best. It's my signature soup, and I make it for my family and friends. The bright red and green of the peppers and spinach give it a suitably seasonal look. —Barbara Shay, Pasadena, California
Butternut and Chard Pasta Bake
This recipe is made for butternut squash lovers, with pureed squash in the sauce and squash pieces in the casserole alongside an ideal companion, Swiss chard. This is a very veggie hybrid of ever-popular holiday sides. —Arlene Erlbach, Morton Grove, Illinois
Collard Greens & Pulled Pork Egg Rolls
It's fun to take remnants of ingredients from my pantry and create a meal. You can make wontons with this same filling for a bite-size snack; bake or deep-fry depending on your preference. —Melissa Pelkey Hass, Waleska, Georgia
Chicken Wild Rice Soup with Spinach
I stir together my chicken-and-rice cream soup whenever we’re craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.—Deborah Williams, Peoria, Arizona
Kale Quinoa Salad
Here's a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor of this kale quinoa salad can't be beat! —Lisa Warren, Washington, Washington DC
Bow Tie & Spinach Salad
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas. —Julie Kirkpatrick, Billings, Montana
Swiss Chard Bean Soup
This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. Taste of Home Test Kitchen
Bacon Collard Greens
A staple of Southern cuisine, these collard greens with bacon make for one incredible side dish. —Marsha Ankeney, Niceville, Florida
Artichoke Spinach Lasagna
Friends of ours served this homey spinach artichoke lasagna when we visited them in Maryland. We just had to get the recipe and have since added a few items to make it even tastier. —Carole Rago, Altoona, Pennsylvania
Spicy Sausage Soup with Tortellini
This soup is such a family treasure, both my daughters asked for the recipe when they moved out on their own. I cook the tortellini separately, but you can let it plump up in the soup broth, too. —Cynthia Krakowiak, Langhorne, Pennsylvania
Rosemary Chicken with Spinach & Beans
With two young boys constantly on-the-go, I’m always looking for ways to simplify meals. This recipe uses just one skillet, making it a cinch to prepare dinner for a hungry family in half an hour. —Sara Richardson, Littleton, Colorado
Chicken Florentine Meatballs
Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
Spinach 'n' Broccoli Enchiladas
I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri
Nectarine Arugula Salad
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
Salmon with Spinach & White Beans
My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. —Mary Ellen Hofstetter, Brentwood, Tennessee
Spinach Salad with Raspberries & Candied Walnuts
I created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. —Robert Aucelluzzo, Simi Valley, California
Spinach and Artichoke Pizza
My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
Make-Ahead Spinach Manicotti
When I invite people to dinner, many have started requesting this pasta bake ahead of time because it's that good. Plus, the manicotti is stuffed before it's cooked, making it even more convenient. —Christy Freeman, Central Point, Oregon
Swiss Chard with Onions & Garlic
I like to make this Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
Italian Sausage and Spinach Pie
The basic recipe came from my mother, but I've added a few ingredients. The flavors blend so well, and it even tastes good cold. This makes a hearty supper, especially when you serve it with a side of pasta. —Teresa Johnson, Peru, Illinois
Parmesan Kale Casserole
I tried coming up with a creative way to use kale, and the result was a cheesy casserole. When my husband sampled it, he absolutely loved it. Bits of summer sausage add heartiness. —Diana Johnson, Auburn, Washington
Spinach-Mushroom Scrambled Eggs
My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
Ginger-Kale Smoothies
Since I started making this green smoothie recipe for breakfast every day, I honestly feel better! Substitute any fruit and juice you like to make this recipe your own healthy blend.—Linda Green, Kilauea, Kauai, Hawaii
Garlic Tilapia with Spicy Kale
We make this main dish and side together, and adjust the heat from the red pepper flakes depending on who's at the table. —Tara Cruz, Kersey, Colorado
Chicken Thighs with Shallots & Spinach
This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin
Spicy Beef & Pepper Stir-Fry
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida
Frittata Florentine
My family is all about brunchy meals like this gorgeous Italian omelet. Lucky for us, it’s loaded with ingredients we tend to have at the ready. —Jenny Flake, Newport Beach, California
Spinach Quesadillas
My family gave these cheesy quesadillas oohs and aahs. Remove the spinach from the heat as soon as it wilts so it keeps a little bit of crunch. —Pam Kaiser, Mansfield, Missouri
Collard Greens & Beans
I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. —April Burroughs, Vilonia, Arkansas
Homey Chicken Noodle Soup
Chicken noodle soup brings back memories of childhood. This revamped version with a healthy twist is a favorite at my house, especially after we've been working outside on a cool day. It takes the chill off.—Cynthia LaFourcade, Salmon, Idaho
Kale Salad
I love making meals that wow everyone. The flavor and nutrition in this kale salad set it apart from other 30-minute creations. —Gina Myers, Spokane, Washington
Scallops with Wilted Spinach
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. —Deborah Williams, Peoria, Arizona
Watermelon and Spinach Salad
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Weeknight Ravioli Lasagna
My husband and I love lasagna, but it's time-consuming to build and we always end up with too much. Using frozen ravioli solves everything. —Pamela Nicholson, Festus, Missouri
White Bean Arugula Salad
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
Spinach Pie Parma
For a hearty pie with a lovely Italian flavor, try this recipe. Spinach has never tasted so good! —Nancy Reichert, Thomasville, Georgia
Spinach Pizza
This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! —Dawn Bartholomew, Raleigh, North Carolina
Cranberry Almond Spinach Salad
If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. —Michelle Krzmarzick Torrance, California
Sausage & Swiss Chard Lasagna
Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens—it's such a tasty casserole they'll never know the Swiss chard is there! —Candace Morehouse, Show Low, Arizona
Cheese Tortellini and Kale Soup
A steaming bowl of this hearty soup is always a welcomed dish with both my family and neighbors. I often serve it when we get together during the cold months to watch football games. I add crusty bread, sliced cheese and grapes to round out the meal. —Marlena Liimatainen, Denton, Maryland
Spinach Salad with Poppy Seed Dressing
This salad has been a family favorite for a while! I love to bring this to parties or simply eat as a wonderful lunch or side dish. —Nikki Barton, Providence, Utah
Baked Creamy Spinach Dip
I'm a fan of classic dishes but frequently tweak them a bit to suit my family's tastes. My cheesy spinach dip is a little lighter than other versions I've seen and pairs well with bagel chips. —Jenn Tidwell, Fair Oaks, California
Sausage & Kale Lentil Stew
I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. —Tiffany Ihle, Bronx, New York