Dandelion Greens

Battuto is 1) A chopped herb sauce that tastes like spring 2) Fun to say. Make it!

Green gumbo makes stuffing your face with veggies a pleasure, not an obligation.

Read before you weed wack.

From arugula to watercress, we've got you covered.

Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

How to buy, store, and cook dandelion greens, in season in March.

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

A recipe for dates and Parmesan in a relish over roasted squash? Don't knock it till you try it.

Seasonal greens get even better when they’re decked out with cream, cheese, butter, and crispy torn bread.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.

Dandelions are one of the first greens to appear in the spring and their slightly bitter flavor has long been welcomed as a counterpoint to the richness of the meat they're often served with. The dandelions used in this recipe are the long, dark green Italian style leaves that are increasingly available in supermarkets and farmers markets. If you can't find dandelion, use chicory or escarole. Cooking the greens in water first is a crucial step and will significantly lessen their bitter edge. The sweetness of the onion and the mild heat of the crushed red pepper the greens are later sauté with, balances them further.

I love flageolets, the immature kidney beans that the French have been cultivating since the 1800s. They come in a variety of colors; I prefer the green ones, which are slightly firmer than a kidney bean, because they have a wonderful flavor and are really elegant in salads and stews. A little fresh bacon goes a long way toward making these beans remarkable. Curing it for a few hours in salt and sugar helps the bacon retain its flavor in the cooking process. For the greens, I like to use kale and mustard greens, but this dish is wonderful with any hearty green like dandelion greens or even cabbage. The pressure cooker helps to cook the beans easily and imparts all the wonderful porky-ness of the bacon.

Creamy evidence of how savory and seductive can be a naïve little pap made from a handful of dried beans.

Orecchiette—little ears—are a pasta made from grano duro, or semolina, and served often with a rough sauce of cima di rape, the bitter leaves of a variety of Italian turnip not always available in America. Do not mistake them for young broccoli, as some do. Should the real thing not be at hand, it is a better business to substitute dandelion or beet or turnip greens or red chard or even to make the sauce only with cauliflower, especially the grassy-green, purply-edged Roman variety.