Dandelions should be used before they blossom, as they become bitter after that time. Cut off the roots. Pick the greens over carefully and wash them well in several waters. Place them in a kettle. Add a little boiling water and boil until tender. Salt the water just before cooking is completed. When done, lift them into a colander. Press them to drain off the water and chop, Add butter, salt, and pepper; toss. Make sure they are good and tender before eating!
After you have drained the dandelions, saute them with olive oil and garlic. Then add to bean soup.
Wow, is that ever good. We Italians call the dish "manest" beans serve with Italian bread. Delicious. (06/25/2005)
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