Native to North America, the entire dandelion plant is edible. It was known to ancient cultures in Greece and Egypt and was widely eaten by Native Americans as well. Both the commonplace species T. officinale and T. erythrospermum grow wild across the United States today. Dandelions are the most populous broadleaf weed in the country. Prior to eating, dandelion leaves are often blanched, as in this recipe, or sauteed to reduce bitterness. This dish of creamed dandelion leaves is a popular accompaniment to meat dishes and sometimes topped with sour cream.
Recipe Servings: 8
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Wash the dandelion leaves and place in a large saucepan. Cover with 1 quart of water and add the salt.
- Bring to a boil, then reduce the heat to low and continue to simmer for 15 minutes. Drain and set aside.
- Melt the butter in a medium saucepan over high heat.
- Add the flour and mix until a smooth paste is formed.
- Add the milk and stir. Season to taste with salt and pepper.
- Place the drained dandelion leaves on a cutting board and finely chop.
- Add the leaves to the sauce and mix to combine, heating through before serving.
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