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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Dandelion bitterness - way to remove?
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Dandelion bitterness - way to remove?  This thread currently has 3,259 views. Print Print Thread
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narnia
Wednesday, June 16, 2010, 1:59am Report to Moderator Report to Moderator

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Is there a way to get rid of the bitterness in dandelion greens?  I've added them to our menu since starting the BTD, but it's felt like punishment to eat it.  

I saute it with chopped onions, then add water and close lid to cook till tender.


"Work like you don't need the money, love like you've never been hurt, dance like no-one is watching, sing as if no one were listening, and live every day as if it were paradise!!!  "

"A thankful and merry heart works like good medicine!"  
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Lola
Wednesday, June 16, 2010, 2:09am Report to Moderator Report to Moderator

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and I love them just the way they are!!!

like arrugula as well, nice and bitter, so I m not much of a help there!


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deblynn3
Wednesday, June 16, 2010, 2:27am Report to Moderator Report to Moderator

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I like some bitterness. I've never cook them. I just add some to a green salad. They get lost in the mix, just adding that little sometime extra. Romaine is a sweet lettuce I usually go 2/3 with 1/3 bitters and whatever else I put in.


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narnia
Wednesday, June 16, 2010, 2:29am Report to Moderator Report to Moderator

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OH!  I thought they were a bit tough to eat raw...  I'll try some of the uncooked stuff in salad later.

Thanks!


"Work like you don't need the money, love like you've never been hurt, dance like no-one is watching, sing as if no one were listening, and live every day as if it were paradise!!!  "

"A thankful and merry heart works like good medicine!"  
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DenverFoodie
Wednesday, June 16, 2010, 3:58am Report to Moderator Report to Moderator

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Quoted from narnia
Is there a way to get rid of the bitterness in dandelion greens?  I've added them to our menu since starting the BTD, but it's felt like punishment to eat it.  

I saute it with chopped onions, then add water and close lid to cook till tender.


Are you a super taster?  


Every morning create your day.  If you don't, life will for you!

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narnia
Wednesday, June 16, 2010, 4:41am Report to Moderator Report to Moderator

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No idea...my husband can't stand the bitterness either.


"Work like you don't need the money, love like you've never been hurt, dance like no-one is watching, sing as if no one were listening, and live every day as if it were paradise!!!  "

"A thankful and merry heart works like good medicine!"  
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Kathleen
Wednesday, June 16, 2010, 4:57am Report to Moderator Report to Moderator

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Love the bitterness.  Breakfast the last few days has been dandelions finely chopped, sauteed in ghee then mix in a scrambled egg and cook together.  Yum.


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ecaines
Wednesday, June 16, 2010, 5:08am Report to Moderator Report to Moderator

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Sugar is always the best to cut any type of bitterness, plum, mango or some neutrals pomegranate, grapes, and dried apricot. The sweeter the fruit the better.

Another idea is to cut bitter with bitter. Since lemon is one of O types neutrals you can slice a lemon and add peel and all to your cooked or raw greens.

In using olive oil to saute'/ fry in a pan to cut down on the acidity that much more.

Also try soaking them in room temperature water overnight this will extract some of the bitter out.

Ginger is one of also a great bitter 'dissolver' and it is one of the 'highly beneficial' in the vegetable list for O types too. Just be sure to peel the ginger before putting it in the pot with the dandelion. And it's not the pink died ginger as well.

Hope this gets you back into eating dandelion greens again.  

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narnia
Wednesday, June 16, 2010, 5:32am Report to Moderator Report to Moderator

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I wouldn't use sugar in any of my food.

I have put lemon on it to try to change the taste.  It helped slightly, but not much.

I did saute in oil.

I will try soaking overnight.  I will try ginger as well.

Thanks for the ideas.  


"Work like you don't need the money, love like you've never been hurt, dance like no-one is watching, sing as if no one were listening, and live every day as if it were paradise!!!  "

"A thankful and merry heart works like good medicine!"  
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ecaines
Wednesday, June 16, 2010, 6:04am Report to Moderator Report to Moderator

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[quote=7890]I wouldn't use sugar in any of my food.

I meant the sugar in the fruits I suggested.  

And hey you're welcome!  

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Possum
Wednesday, June 16, 2010, 7:36am Report to Moderator Report to Moderator

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I had read that if dandelions are bitter, they have got too "old"/big... Do you pick them yourself? If so try picking them when younger...
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Goldie
Wednesday, June 16, 2010, 8:08am Report to Moderator Report to Moderator

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early danilions are great in a ny salad, but coooking them to me makes little sense as they would no longer be as potent.. a little bit goes a longway, then I drink it in juice form but I learn to drink like beer.. down the hatch.. it takes little so why suffer.. depending on what you are using it for ..
the small shoots are delish in spring salad, the 2 feet long ones make juice for internal cleanse..but that is a whole different purpose worth 'suffering' the taste for a second..  


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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Lloyd
Wednesday, June 16, 2010, 12:33pm Report to Moderator Report to Moderator

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They can also be thrown in with grains or veg proteins.
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Tea Rose
Wednesday, June 16, 2010, 12:41pm Report to Moderator Report to Moderator

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narnia,

A good amount of bitterness can be taken away by using this cooking method and it works for any bitter veggie:

Boil some water and then throw in the dandelion greens for about 1-2 minutes.  Remove the dandelion greens to a bowl of ice water.  Throw away the water you boiled them in - it is bitter .  Then saute the dandelion greens in some EVOO and a bit of crushed garlic (if you like).  Cook them to the tenderness that you prefer.

They may still be a bit bitter, but much better.

Tea Rose



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Andrea AWsec
Wednesday, June 16, 2010, 12:44pm Report to Moderator Report to Moderator

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I use TeaRose's method.. I add salt to the water draws out the bitterness, just like people do with eggplant before cooking.


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"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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Tea Rose
Wednesday, June 16, 2010, 12:55pm Report to Moderator Report to Moderator

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You are right Andrea - I add the sea salt so automatically that I forgot to include it.  Thanks  



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O in Virginia
Monday, March 7, 2011, 10:42pm Report to Moderator Report to Moderator

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I'm glad I searched and found this thread.  I just bought a big bunch of dandelion greens this afternoon.  They are a diamond on my SWAMI.  I don't think I've ever tried dandelion greens before.  I hope they're not too bitter.  I like arugula and water cress, which are both a bit peppery with a bite, so if these are like those I'll be alright.  I thought to use them in a salad.  I suppose if they're tough I can use Tea Rose's blanching method before a stir fry.  I love trying my SWAMI diamonds when they are new to me.  
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C_Sharp
Monday, March 7, 2011, 11:13pm Report to Moderator Report to Moderator

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I include the dandelion green in some of my smoothies, if other things are strongly flavored the bitterness does not stand out.


MIfHI                            I follow a SWAMI diet.
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Patty H
Monday, March 7, 2011, 11:44pm Report to Moderator Report to Moderator

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Personally, I like them much better raw, in a salad than cooked.  I found them bitter as well.  I love arugala and most other salad greens, too, so I just add them to the mix!


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Goldie
Tuesday, March 8, 2011, 12:45am Report to Moderator Report to Moderator

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I make the most bitter juice.. then I gulp it.. good for the liver.. a big glasss makes me wooy.. so a half makes more sense..

its bitter but not in salad.. and bitter only in the 2 foot long shoots.. small ones are not..


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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O in Virginia
Tuesday, March 8, 2011, 12:57am Report to Moderator Report to Moderator

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The bunch I bought is pretty long, not two feet long, but longish and very green, not pale green.  I'll taste some tomorrow to see how I tolerate it.  It can't be worse than broccoli rabe.  
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Lola
Tuesday, March 8, 2011, 2:44am Report to Moderator Report to Moderator

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taster status no doubt!
I love all my greens, no exception!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Patty H
Tuesday, March 8, 2011, 4:24am Report to Moderator Report to Moderator

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Quoted from Lola
taster status no doubt!
I love all my greens, no exception!


Ditto, but I am a super taster!  


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yvonneb
Tuesday, March 8, 2011, 11:24am Report to Moderator Report to Moderator

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The shop bought dandelion should be white and pale green in colour.
The growers cover them from sunlight so they don't get (too) bitter, hence the pale colour- same as chicoree.

I understood that the bitterness is what is good for you, so I don't know if picking young green leaves are better for you than using  older blanched ones

I also mix them in with a sweeter salad and chop them real small.
To balance them with more sweetness, chopped apple is good in salads, as are mandarin segments (unless you eat your fruit always separate) and sweet nuts like almonds (I like them chopped).


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O in Virginia
Tuesday, March 8, 2011, 1:51pm Report to Moderator Report to Moderator

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I can't use apple or mandarin (avoids), but I like toasted pecans and dried cranberries in a green salad.
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