Kitchen Notes: Warm Dandelion Greens with Potatoes and Egg

A satisfying way to enjoy this bitter green

As winter approaches, the farm transforms into a sea of greens— kale, collards, mustards, turnip greens, and dandelion. From October to February, we are rich in this leafy currency and the cold weather only sweetens them. At market, the more familiar greens like kale, collards, turnip and mustard greens easily find their way into customer bags. But Italian Dandelion greens, the most bitter of the bunch, are more of a hard sell.

In my humble opinion, bitterness is an undervalued taste in the American palate, often seen as an unwanted flavor. But in other cultures, namely Eastern cultures, bitterness is an appreciated tasting note, even sought out. This recipe is inspired by one of our market customers, who came alive when she saw the dandelion greens on the market stand. She told us how her mother would send her to collect wild dandelion greens and shared in vivid detail how she prepared them. We were so enticed by the description that we went home and recreated the dish. Twice!

Warm Dandelion Salad

In this recipe, dandelion greens are sautéed and paired with smashed potatoes, grated egg, and a simple vinaigrette for a salad that serves as a whole meal. If you can’t find dandelion greens, substitute another bitter green like chicory or escarole. Kale and spinach will also work. Don’t eat meat? Leave it out and sub with shiitake mushrooms.

1/2 lb. fingerling potatoes

2 eggs

2 bunches Italian dandelion greens (about 3/4-1lb.), tough stems discarded and cut crosswise into 1-inch strips

1/2 cup diced salt pork (or bacon, or pancetta, or guanciale, or shiitakes)

1 T cooking oil

1 shallot, julienned

2 T sherry vinegar

2 T good olive oil, to finish

Place potatoes in a pot of cold water with a pinch of salt. Place eggs into the same pot. Bring to a boil.

While the potatoes and egg come to temperature, place the dandelion greens in a bowl with ice water and a teaspoon of salt. Let sit for 10 minutes, then drain. This pulls some of the bitterness out of the greens.

Once potatoes boil, reduce the heat and simmer for 6 minutes. Then remove from heat, cover, and let sit for 6 more minutes. Drain water from pot and run cold water over the eggs to halt cooking, then set aside with potatoes.

Set a large pan over medium and add the diced pork with cooking oil. Render until crispy, then add the shallots.

Using the palm of your hand, smash the fingerling potatoes flat and add to the pan. Allow them to get some color, then add the dandelion greens to the pan. Turn off the heat and let the greens wilt, tossing them with other ingredients. Taste and season with salt and pepper. For this recipe, we go heavy on the black pepper. Dress with sherry vinegar and olive oil, then peel and grate (or chop) the eggs into the salad. Toss and serve warm.