Not only are dandelion greens present in many traditional Mediterranean meals but also are one of the most nutritious leafy vegetables available. While dandelion greens are available in many supermarkets’ produce sections, they also can be picked right from the ground and prepared into healthy salads. Cutting up dandelion leaves and crowns makes it easy to mix the greens with other veggies and preferred salad additions. Mixing dandelions with other flavorful produce is often recommended due to their natural bitterness.
Lay out the leaves on a cutting board. Shape the leaves so that they are in a bunch to make easier the process of cutting them up.
Angle your cutting knife, at about a 45-degree angle, above the leaves at the far left or right of the bunch, depending on your preference. Knife and leaves should form a 90-degree angle to one another.
Rock the blade firmly back and forth along the cutting board, cleanly slicing through the leaves. Move the knife slowly along the leaves as you rock so that you cut them evenly.
Pull apart any of the pieces that remain stuck together.
Mix the dandelion greens with other greens with light flavor, such as lettuce. Or add vinegar, olive oil or other salad dressing to the greens in order to mask the slightly bitter flavor of dandelion.
Shred up the flower top, known as the crown, of the dandelion by hand and sprinkle the petals on top of the greens, if desired.