At John Edwards Market in Ellsworth, organic dandelion greens are among the spring produce surfacing.
Here’s how store staffer Dalyne Tuttle likes to prepare them: First, she washes the green, pointed leaves. She slices the greens so they will fit well in a pan. She covers them with an inch to 1½ inches of water and covers the pot. She brings them to a boil and removes from heat. The water is drained, the cover put back on and the greens allowed to stand for 5 minutes. She whisks up some olive oil, soy sauce and honey, tosses the greens with the sauce and serves. New York chef Mark Bitten likes to mash blanched dandelion greens, boiled potatoes and olive oil together before topping with bread crumbs and baking. Drizzle a little oil on top as a finale.