Inspiration (and cheap local food) can be found in the strangest of places.  While searching for a cooking show to watch on my computer, I stumbled upon “Cook on the Wild Side.”  I’d never heard of this particular program before, and the titled seemed titillating, so I clicked.

Am I ever glad that I did! I discovered the joys of Hugh Fearnley-Whittingstall, a Brit with several cooking shows dedicated to sustainable and local foods he’d prepared himself. In “Cook on the Wild Side,” Hugh travels around the country side searching for food he can “poach,” or scavenge. While I won’t be babbing for eels or searching for pigeons any time soon, there’s one food we can all scavenge. This humble plant is overlooked consistently, and many of us try to eradicate it: the dandelion green, of the genus Taraxacum.

Though the greens and flower heads can both be consumed (the famed dandelion wine is made from flower tops), this article will mainly focus on the greens. Dandelions have quite a lot of nutritional value – more vitamin A than broccoli, and substantial amounts of Vitamin K, calcium, and iron. That’s quite a punch for a “weed.”  

Illustration courtesy Chuck Groenink

When searching for dandelion greens to try, look for the immature ones.  Generally speaking, the smaller the better, and it’s best to get to them before they flower. Dandelion greens have a somewhat bitter taste, and this taste becomes more pronounced as the weeds grow larger.

Try to avoid high-traffic areas -- personally, I’d rather not consume something that’s been visited by several family dogs and trampled on by dirty shoes.  Look in your own yard first, then branch out to visit the roads less traveled. Try to avoid public roadsides along large streets – many cities use pesticides to keep weeds down, and Round-Up isn’t exactly known for being a delicious side dish. After you’ve returned home with the greens, wash them thoroughly, and let them sit in a large bowl of water to allow the grit to settle off.

How you eat dandelion greens largely depends on your own personal taste. To play up the raw flavor of fresh greenery, try them in a salad, like the one I’ve listed below – it even features a bacon dressing my mother makes. They can also be added to a stir fry for a burst of nutrition and another layer in the flavor profile.

While you’re not out hunting and gathering, or inside preparing your finds, I highly recommend checking out Mr. Fearnley-Whittingstall on his farm’s website, or anywhere you can watch some of his shows.

1 head red or green leaf lettuce, washed, drained, and shredded
1 handful dandelion greens (about 5-10 small plants’ worth, depending on your tastes)
2 hard boiled eggs, sliced
½ a pint of sweet cherry tomatoes, halved
1 tart apple, such as a Fuji, sliced thinly
1 bunch of green onions (or green garlic, if you’ve scavenged that as well) thinly sliced

For bacon dressing
6 or 7 slices of thick sliced pepper bacon
¼ medium white onion
¼ cup apple cider vinegar
3 tbsp white flour
2 tbsp white sugar
Water

Assemble the salad by tossing together the first group of ingredients.  

Fry the diced bacon first (my mom suggests using a pair of scissors to snip it before placing it in a pan) with the onion until the onion is caramelized and the bacon is done. Sprinkle 3 tbsp of flour and 2 tbsp of sugar into the bacon and onion to make a roux. Add approximately 12 oz. of water and ¼ cup of apple cider vinegar slowly, and stir until it thickens. Add more sugar or vinegar according to your own tastes.

Pour the hot dressing over the salad greens, and liberally grind fresh black pepper over it.