Weeds, weeds, everywhere and oh so much to eat?

Every summer, my husband and I are faced with the same problems with our yard. It's a nasty problem that seems to start small and literally grows out of control. Our problem? Weeds! We have tried everything, or so I thought. It seems that we overlooked a very interesting, very simple and not to mention, tasty, solution. We can eat them!

Weeds offer the palate a delight of flavours that can be rarely imitated by conventional greens. So rather than looking upon an entire field of cheerful yellow as a testing ground for mass annihilation, why not consider it a garden replete with salad greens free for the taking?

Dandelion is indeed tasty, but it is also bitter, an acquired taste that is either immediately refused or becomes an addiction. Usually, the larger the leaf, the more bitter the taste and the more cooking it requires to temper the flavour. Dandelion leaves are at their best until the plant flowers.

A classic recipe is to serve dandelion with bacon. A modern take replaces the bacon fat with extra virgin olive oil and is instead sprinkled with bacon crumbles.

Sauté a clove of garlic that has been sliced in some olive oil until it begins to golden.
Add a handful of washed, tender, young dandelion leaves that are still a little wet to the pan and cover for a couple of minutes to steam.
Check frequently. When the leaves are wilted, transfer everything to a bowl.
Top with crumbled cooked bacon, parmesan or feta cheese and a little lemon juice, salt and pepper.

So, I no longer dread the first appearance of the weeds that have plagued my lawn. Now, I eagerly await their appearance with a fork in my hand, a smile on my face and a growl in my stomach. Bon appetit!

Be sure to read the whole article before preparing.

hattip: suite101.com