Stayed up last night watching Youtube videos on harvesting and cooking dandelion greens. In the world of greens, can someone tell me where they fall in taste? Milder like cooked mustards, or, more pungent/bitter like collards?
I spent Monday morning pulling them out of my yard. Should'a watched that video sooner, LOL!!!!!
But, they'll come 'round again.
Also, most of the recipes were a saute with onions, garlic and seasonings. Paul? Allen blanched his first. My usual way to cook greens is overnight in the slow cooker, with ham hocks, onions, bell peppers, pepper, and Season All brand seasoning.
Can I cook the dandelion greens the same way? Probably, huh?
Hugs, All!
Seriously enjoying the comebacks from the Southern veggie growers, especially those in my Zone 8a-9b area. You'll never know how confused I stayed having conversations with northern growers, and not understanding they were on a totally different growing cycle than my own, LOL! Couldn't figure out why we never were in a growing sync, LOLOLOL
