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To some, they’re a blemish on a well-manicured lawn, worth nuking with DDT. But many consider this eyesore a gourmet green. The sometimes despised plant’s name translates from the French as “lion’s tooth,” a reference to its spiky leaves. Dandelion can be used to make both jelly and wine, but is more commonly included in salads or sauteed in olive oil and garlic. Here’s a potato pancake recipe that contains dandelion greens and butternut squash. Boil 1/4 pound of peeled Yukon Gold potatoes in water until fork tender. Do the same to 1/4 pound of peeled and seeded butternut squash. Soak 1/4 pound of dandelion greens in cold salt water, drain, then coarsely chop. Mash the potatoes and squash, then combine them with 2 eggs, 1 tablespoon sifted all-purpose flour, 1 teaspoon each of salt, pepper and dill into a dough ball. Mix in chopped dandelion greens. Divide the dough into 16 smaller balls and roll them out until they’re 1/4 inch thick. Heat 1/4 cup of sunflower oil in a skillet over medium-high heat. Add the pancakes to the skillet in batches and fry for 5 minutes per side or until golden brown. Serves four alongside a green salad and crusty garlic bread.
