Winter "bitter" Greens- Dandelion, Radicchio, Escarole, Frisee

Radicchio

Frisee

Dandelion Greens

In Season
Fall & Winter

Storage Tips
One of the wonderful things about this family of "bitter" greens is that they keep for much longer than many summer salad greens. Radicchio, in particular, can store in a loose plastic bag in your fridge for up to six weeks! The outside layers may get slimy, but it can be easily pealed back to a brilliant fresh core. 

Store dandelion greens and escarole in a loose plastic bag for 2-3 weeks. When you're ready to use, chop, wash, and spin in a salad spinner. 

Soak wilted radicchio or escarole leaves in cold water to crisp them back up- this will also help to reduce bitterness for a milder taste. 

Culinary Tips
Escarole can be enjoyed both cooked or raw. Toss chopped escarole in vinaigrette for a quick salad, or add to soups in place of kale or collards. 

Radicchio is best eaten raw, chopped or sliced thinly to add an incredible burst of color to winter salads. Combine with rich cheese (blue, feta) dried fruits (cranberries, apricots) and seeds or nuts (pecans, pumpkin seeds) to perfectly balance the unique bitter flavors of radicchio. 

Add escarole to soups just before finishing, it only needs a few minutes to cook. 

Grill halved escarole or radicchio to bring out their natural sweetness.

Blanch dandelions in boiling, salted water for 1-2 minutes, then saute with caramelized onions, garlic and olive oil for a quick side dish.
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Dandelion greens adds a peppery bite when sliced thinly into salads and soups, or blended into pesto and egg dishes. 

Recipe Ideas
Escarole & Beans
Insalata di Scarola
Sauteed Radicchio
Vegan Radicchio Pasta with Smoky Mushrooms & Kalamata Olives
Sweet Green Dandelion Juice
Sauteed Dandelion Greens with Cherry Tomato & Garlic
​Penne Pasta with Dandelion Greens & Ricotta