How to Buy, Store, and Cook Dandelion Greens, In Season in April
Here's how to buy, store, and cook dandelion greens, in season in April
Bitter dandelion greens aren't the easiest leafy green to get right—but when you do, they are so right. They plays well against a creamy remoulade, and counteract the sweetness of acorn squash. They're brilliant wilted into soup and tossed in a salad with a bracing vinaigrette. The bottom line is: you learn what works best by doing. So get inspired, and read on for how to buy and store this delicious green.
HOW TO BUY
When buying a bunch of dandelion greens, look for firm leaves with thin stems. Avoid those that are yellow, limp, or wilted.
HOW TO STORE
Leaves should be rinsed, dried thoroughly, and stored in an open plastic bag. They'll keep for a few days in the fridge.
