We've spent a lot of time in our garden, and we have many tiny green leaves, but we have at least a month before anything is ready to eat. But it's spring and it feels wrong to buy my leafy greens from the store, so I turned to the yard. I've been told that the pilgrims planted dandelions as salad greens, and I like the thought of them crossing the ocean with a bag of dandelion fluff. You have to catch the plants before they flower, and pick them from a yard that is free of chemicals, but they are a lovely sour/bitter spring green. Brad and I used a trowel to pop the plants from our yard, and they do make a lovely popping sound when the root lets go of the soil and you end up with the whole plant in your hand. Two nights ago we had a dinner of bread, cheese (munster gerome, yum) and wilted dandelion salad. Last night we ate orecchiette with dandelions, ricotta, and pine nuts. Spring, spring, spring!
Wilted Dandelion Salad
Pick a colander full of unflowered dandelion greens, cut off roots.
Wash well to remove grit, pick out anything that isn't dandelion, dry and put in serving dish.
Melt 2 spoonfuls of bacon grease in a small fry pan, (What? You don't save bacon grease in a small jar in your fridge? Fine, use olive oil.)
Sauté 3 large crushed garlic cloves in bacon grease until tan, pour over greens, toss, salt and pepper and serve.