Dandelions for dinner

Now it's time to try cooking these vile things.

We'll start out with a big mess of them. Wash them off. Here they are. Disgusting!

Ok, now a test run. We'll trim off the root part and here's what we're left with.

Throw it in a hot skillet with some olive oil and salt for a minute or so and here's what we've got:

The taste: Not that bad. Still bitter, but not wholly unpalatable. I don't mean to get all foody on you or anyting, but it kind of seems like the bitterness of the greens makes the olive oil seem sweeter. The salt helps.

Ok, now I really need some actual dinner. Put a bunch more of the dandelions in the skillet and add them to some reheated leftover rice and grilled chicken with some sri ratcha on the top:

Not a bad-looking meal. Cristy will be proud of me when she gets around to reading this in a year or so.

While I was eating this, I kept thinking about the bibimbop I always order at the Korean barbecue place in Nob Hill, wondering if they use dandelion in it. Could be dandelion. It would be funny if it was. It would be hilarious!

So far so good on the vitamin K poisoning, too.