Eat Your Weeds

Yet another yogurt recipe, this time with dandelion greens!

Dandelion is one of those abundant farmers' market items that most shoppers regard suspiciously each spring. I like to try to work these lonely weeds into as many recipes as possible, and not just because they're sad - they're as staggeringly healthy as kale or any other dark green.

This recipe is a twist on the classic sour-cream-spinach dip of 1980s fame. It's adapted from a New York Times recipe for caçik, a Turkish dip also featuring spinach.

Recipe: Turkish Yogurt Dip with Dandelion

1 6-ounce bunch of dandelion greens
2 plump garlic cloves, halved, green shoots removed
Salt, preferably kosher salt, to taste
1 tablespoon freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh dill
1/2 cup finely chopped parsley
2 tablespoons chopped fresh mint, or 1 teaspoon dried mint
2 to 3 tablespoons extra virgin olive oil
2 cups thick Greek style yogurt (i.e., homemade!)
1 bunch scallions, chopped (optional)


Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the greens and blanch for 30 seconds - 1 minute. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.

Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.


In a medium bowl, combine the chopped dandelion greens, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.

Yield: About 2 cups


And just because I'm happy: