Dandelion Greens

You know it's spring when the dandelions start sprouting in the yard. You might at first think "weeds," but with a little love these assertive greens can work wonders in the kitchen . Have you ever bitten into a dandelion leaf? The flavor is tangy, even borderline bitter, with a definite texture. Consider balancing that assertiveness with something sweet or rich. Dandelions work well in a salad paired with sweet fruits and creamy cheese, and make the perfect side dish cooked with bacon or sauteed in a little rich fat or butter.

This week, I share some personal adventures with dandelion greens : "'But they're weeds . " My much better half is not, shall we say, "adventurous" when it comes to greens.... So when I pitched dandelion greens for dinner the other night, well, you can probably understand the breathless shock. Dandelions are an assertive green, just ask any gardener who's had to battle them on the front lawn or in cracks on the driveway. Unwanted, any greens are "weeds. " But have you ever bitten into a dandelion leaf?

  20 minutes. Serves 2 to 4. 1 tablespoon olive oil 3 slices applewood-smoked bacon, cut crosswise into ½-inch strips 3 cloves garlic, coarsely chopped 1 (1-pound) bunch dandelion greens, trimmed and torn into 3- to 4-inch strips Salt and freshly ground black pepper 4 teaspoons sherry vinegar 1 1/2 to 2 tablespoons maple syrup In a large sauté pan, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.

"But they're weeds. " My much better half is not, shall we say, "adventurous" when it comes to greens: A "real" salad is built around a wedge of iceberg or chopped romaine. Stewed collards are fine for New Year's Eve, and sauteed spinach can make an occasional appearance at the dinner table. But that's where the love ends. Forget arugula and radicchio, and don't even think about frisee. So when I pitched dandelion greens for dinner the other night, well, you can probably understand the breathless shock.

  Crisp-skinned salmon with lentils, bacon and dandelion greens Total time: 1 hour, 35 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 6 to 8 salmon fillets (1½ to 2 pounds total) Salt 2 slices bacon, cut in thin strips 1/4 cup chopped carrots, chopped in roughly ½-inch pieces 1/2 cup chopped onion 1/2 pound lentils (preferably green lentils)

  Total time: 45 minutes, plus 1 1/2 to 2 hours cooking time for the beans Note: Pimentón de la vera, smoked Spanish paprika, is available at select gourmet markets and cooking stores. Servings: 6 to 8 VIDEO: Click here to watch a video of this recipe being made. 3 tablespoons olive oil, divided 1/4 pound diced pancetta or Spanish chorizo 1 onion, diced (about 1 cup) 4 cloves garlic, minced, divided 1 pound dried Great Northern beans 7 cups water Salt 1 pound peeled medium shrimp 1 teaspoon pimentón de la vera 1/4 teaspoon ground cumin 1 bunch dandelion greens, chopped (or Swiss chard, mustard greens or kale)

  Savory stuffed French toast Total time: 50 minutes Servings: 2 to 4 Note: The sandwiches are great served alongside a light, tart salad or bowl of soup. Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. 4 slices bacon, cut crosswise into large (about 1 inch) pieces 4 tablespoons butter, divided 1 onion, halved lengthwise (with the grain)

Total time: 1 hour, 20 minutes plus about 2 hours baking time for the beans Servings: 6 Note: This can also be made without the duck breast by increasing the garlic sausage to 3/4 pound or more. White beans 1/4 pound fresh garlic sausage, crumbled 2 tablespoons olive oil 1 carrot, diced 1 onion, chopped 3 cloves garlic, chopped 1 pound dried white beans, such as cannellini or Great Northern 6 cups water, plus more if necessary 1 bay leaf 1 teaspoon salt, plus more to taste Freshly ground black pepper 1 bunch dandelion greens (about 3/4 pound)

  There are few combinations in cooking more natural and flexible than beans and greens. That's what staff writer Amy Scattergood found when exploring twists on these two fundamental ingredients. These inventive tacos were our favorites of several very good dishes she came up with. The beans are earthy and rich; the greens are bitter with a slight bite.

  40 minutes. Makes about ½ cup pesto. 1 to 2 cloves garlic 1/2 teaspoon kosher salt, divided 3 tablespoons pine nuts 3/4 bunch (12 ounces) dandelion greens, trimmed and chopped 2 tablespoons finely grated Parmigiano-Reggiano cheese 2 tablespoons finely grated pecorino Romano cheese 2 to 4 tablespoons fruity olive oil Lemon juice, if desired, to taste Using a mortar and pestle, grind the garlic and one-eighth teaspoon salt to a smooth paste. Add the pine nuts and grind until smooth.

  20 minutes. Serves 4 to 6 2 blood oranges 1 (1-pound) bunch dandelion greens, trimmed and torn 1 cup toasted pecan halves 1/2 red onion, thinly sliced 2/3 cup raisins 1/4 cup sherry vinegar 1/4 cup plus 2 tablespoons fruity olive oil Salt and freshly ground pepper 4 ounces fresh goat cheese, crumbled 1. Supreme the oranges: Slice off the top and bottom of the whole fruit, then cut off the rest of...

  20 minutes. Serves 2 to 4. 1 tablespoon olive oil 3 slices applewood-smoked bacon, cut crosswise into ½-inch strips 3 cloves garlic, coarsely chopped 1 (1-pound) bunch dandelion greens, trimmed and torn into 3- to 4-inch strips Salt and freshly ground black pepper 4 teaspoons sherry vinegar 1 1/2 to 2 tablespoons maple syrup In a large sauté pan, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.

You know it's spring when the dandelions start sprouting in the yard. You might at first think "weeds," but with a little love these assertive greens can work wonders in the kitchen . Have you ever bitten into a dandelion leaf? The flavor is tangy, even borderline bitter, with a definite texture. Consider balancing that assertiveness with something sweet or rich. Dandelions work well in a salad paired with sweet fruits and creamy cheese, and make the perfect side dish cooked with bacon or sauteed in a little rich fat or butter.

Who said French toast was just for breakfast? This savory take on the comfort food -- stuffed with bacon, Gruyère cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. And dinner is served in less than an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a number of dishes in an hour or less. ALSO: Mac 'n' cheese recipes galore!

Sometimes you can't get any simpler than a salad for dinner. Take some greens, add a little of this or that, and get creative. You can pick up a few ingredients, like a roast or rotisserie chicken, from the store, or find ways to use the leftovers in the fridge. For a quick dinner salad that's saved me on many a weeknight, check out this recipe for mixed greens with chicken, goat cheese and pecans below. For more quick-fix dinner ideas, check out our video recipe gallery here . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.