Roasted Dandelion Greens
My favorite bitter green is the dandelion green! They are so versatile; you can eat them raw in a salad, sauté them (see the recipes page for my version) or roast them for a crunchy snack or easy side dish. These will store best at room temperature in an airtight container for 1 or 2 days after roasting.
4 Servings
Your Time: 25 minutes
2 bunches dandelion greens, cleaned and dried
3 tablespoons extra virgin olive oil
Large pinch Kosher salt
Freshly ground black pepper
Preheat oven to 400 degrees F. Drizzle 1 tablespoon of olive oil over a baking sheet and spread the olive oil out evenly with your hands. Lay a third of the dandelion greens in an even layer across the baking sheet. Sprinkle the greens with salt and pepper. Drizzle another tablespoon of olive oil over the greens and then layer another third of the greens over the top. Season these greens again with salt and pepper. Evenly drizzle the last tablespoon of olive oil over the greens and lay the last third of the greens on top. Season again with salt and pepper. The greens will be piled up on the baking sheet but don't worry they cook down in the oven.
Place the baking sheet in the oven and bake 15-25 minutes, tossing a couple times during baking to ensure even cooking. For a soft, roasted green remove after 15 minutes. If you want them to be a crunchier snack continue baking another 5-10 minutes or until they are crunchy all over. Serve immediately or cool and store in an airtight container at room temperature.