It happens to everyone—You get a little too busy too cook after buying a bunch of fresh produce, or you lose a bunch of wonderful greens in the back of the crisper drawer, and by the time you find them, they are not of salad quality. We’re usually pretty good about not letting food get past its prime in our home, but with our ridiculous schedules the past few weeks, we found a couple of items went over the hill. One of the things I was pretty bummed to find wilted in the fridge was a big bunch of dandelion greens that I had been psyched to try. I never had dandelion greens before, although I always wanted to try them (and dandelion wine—Maybe I’ll find a pesticide-free field of blooms soon!). So, I was reluctant to throw the bunch of not-so-pretty greens away. They weren’t slimy or moldy, just a little wilted. In my mind, those are the veggies that are perfect for soup, so I set to work making a soup that used the last of my winter potatoes with the bunch of dandelion greens. The result was delightful! Dandelion greens turn out to be incredibly tasty (not to mention how good for you and inexpensive they are). This soup recipe would also work with any other dark, leafy green, like kale, chard, or spinach.
Dandelion Green & Potato Soup
- 1 T. olive oil
- 2 cloves garlic
- 4 scallions
- 2 medium potatoes
- 2 c. stock or broth (I used smoked turkey stock)
- 1 bunch dandelion greens
- black pepper, to taste
- Mince garlic and chop scallions.
- Heat olive oil in large soup pot or dutch oven and sauté garlic and scallion for 2-3 minutes.
- Meanwhile, cube potatoes.
- Add potatoes to garlic & onion mixture.
- Add stock or broth, then add water until liquid covers potatoes by 1-2 inches.
- Bring liquid to boil, then reduce heat and cover, simmering for 20 minutes, or until potatoes are fork tender.
- Meanwhile, roughly chop dandelion greens.
- After potatoes are tender, add greens and black pepper to pot. Cover, simmer for an additional 10 minutes.
- Serve hot with crusty bread.