One of springs major bounties and a local east coast favorite especially here a the Brooklyn local farmers markets, is dandelion greens.  The greens are one of the most nutritious greens filled width medicinal value as well as the nutritional.  Peak season for dandelion greens Is now going through May until the beginning of June.  With an astringent bitter taste these greens can be confusing and a bit intimidating …but give them a chance and your learn that not only are they simple to find in spring, and simple to prepare and packed full of nutrition they taste great!

To choose the freshest greens choose greens with bright vibrant leaves, make sure none of the leaves have any wilt on them.  The best time is at the beginning and middle of spring, the longer into spring they get the more bitter the flavor is.  There is something wonderful about the flavor of the greens during spring versus fall.

Don’t be intimidated by this “weed”.  Dandelions are extremely versatile too cook with and are also wonderful raw.  Think of them in a way like spinach and use them similarly to spinach but expect a different flavor for sure and remember to try them both cooked and raw. My personal favorite is as a salad  chopped fine with lemon and olive oil anchovies and parmesan cheese.

Here are a few wonderful ways to serve up springs Healthiest & tastiest greens: Dandelions

• Toss into your favorite salads mixed with other greens.
• Throw them in your favorite soups or stews
• Saute with garlic and olive oil and a sprinkle of salt
• Saute with other greens, kale chard and  arugula
• Use in a pesto and serve over gnochhi

Here are some amazing recipes for dandelion greens on the Epicurious.com site.

www.epicurious.com/tools/searchresults?type=food&search=dandelion%20greens