We’re excited to offer for the first time, red dandelion greens to you this week.  We hope you enjoy them!

Description/Taste: Red Dandelion greens have jagged-cut leaves with a reddish-maroon rib running through its center. The leaves of the Red Dandelion greens are a deeper green than that of true Dandelion greens. They grow in larger more upright bunches and are less prone to bolting. They offer a bitter flavor with a robust peppery finish, very similar to other varieties of chicory.

Current Facts: Red Dandelion greens are not in fact dandelions at all, rather, they are members of the Chicory family. Botanically classified as Cichorium intybus, these bitter greens are more widely known as Italian Dandelion. The word dandelion translates to ‘tooth of the lion’ in French, so it is no wonder that these jagged leafed greens have been confused.

Nutritional Value: Red Dandelion greens are rich in vitamins A, C and K, as well as iron, calcium, omega-3 and omega-6 fatty acids.

Applications: Red Dandelion greens are best when harvested young, and may be eaten raw or cooked. Toss Red Dandelion greens with romaine or other lettuces for a peppery addition to green salads or sandwiches. Wilt the Red Dandelion greens into rich pasta dishes or add to hearty soups. As a vegetable side, the braised Red Dandelion are especially delicious with bacon or pancetta. Other complimentary flavors include anchovies, pork, ham, egg, legumes, soy sauce, vinegar, mustard, onion and sesame.