Dandelion greens are vividly colored and purportedly brimming with health. I enjoy most other greens, but the dandelion is well defended against my appetite due to an acerbic nature that makes chewing them feel slightly like penance for spending too much on groceries. Despite many attempts these have yet to seduce my palate. I am not guilty of trying to make them too “healthy.” I use butter to cook them. The recipe below includes boucheron de chèvre. My husband ate two bunches worth of these greens. I think they should be delicious to me, but alas, they are too bitter, despite being extremely interesting in flavor. They remind me of very strong, black espresso and of gin. And I don’t like either of those things–alas I prefer my espresso with steamed milk and even the smell of gin makes my stomach turn. Yet the recipe below is very good if you like dandelion greens. If you have any suggestions on this subject, please leave a comment below.
Heat 2 tbs butter until brown. Wash two bunches of dandelion greens thoroughly, there will be plenty of dirt most likely. Dry green thoroughly and quickly sautee in butter. Add 1 tsp sea salt. Remove from heat and pour into a bowl. Add boucheron de chèvre (double cream goat cheese).