You might also enjoy this recipe for vegan dandelion soup and vegan dandelion bread. In my yard that’s still rather untended since we burst into spring, I have more than a few dandelions. So the first chance I had, I went into the backyard and pulled out handfuls of young dandelion leaves to make this one-pot farfalle with dandelion greens. Young, because I have found through past experience that the larger, more mature leaves tend to be rather bitter. I also found some greens from garlic cloves I had planted years ago and forgotten all about. And some sage, one of my favorite herbs and one that springs back each year effortlessly. There’s something rather exciting about cooking with produce you’ve grown yourself, as any backyard vegetable gardener would attest, and there’s something very wild and very adventurous – and therefore very exciting – about picking and cooking with greens you did nothing to nurture. Unless you know what you’re doing, don’t go picking wild greens or any other edible-looking plants – many edible greens have look-alikes that can be toxic. There are foraging classes offered in many urban areas now, and if you think you have the makings of an enthusiast, it would be good idea to join one. Check to get new recipe updates by email.
One very good reason to eat foraged greens is that most tend to be wildly nutritious. Dandelions have blood purifying properties and prebiotic benefits – in other words, they help the good bacteria in your gut thrive. They are packed with minerals and vitamins and could be useful in slowing down Alzheimer’s. I fell so in love with this recipe after creating it last week, I’ve made it twice since. It serves up convenience and minimal clean-up with a side of adventure, so what’s not to love? Little Jay, who was rather fascinated by my foraging, enjoyed the pasta once he’d wrapped his mind around the idea of eating a weed. The pasta goes into the pot with the veggies and all of it gets cooked up together into warm deliciousness. I have tried this pasta with different veggies, and I add a number of other ingredients I enjoy to add layers of texture and flavor. This time I added mushrooms, but Jay’s favorite was the one I made with new baby potatoes. Green beans would be lovely here. I also add some walnuts for crunch, salty Kalamata olives, and tangy lemon juice. All of these offset the slight bitterness of the dandelions rather beautifully.
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