bon appetit

By Danielle Walsh, Bon Appétit

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 above, 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.

HOW TO USE
Roasted Squash with Date Relish and Pumpkin Seeds
Deep-Fried Eggs with Sriracha Remoulade
Bitter Greens with Mustard Vinaigrette
Spring Greens and Lima Bean Soup
Roasted Squash with Date Relish and Pumpkin Seeds

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Tags: KD 101, Healthy, High Fiber

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