Dente di leones don't bite if picked young

(Pick dandelion greens before the flower buds appear)

Spring is here, the grass is turning green and with that comes one of my favorite greens — dandelions.

Rich in iron, calcium and vitamins A and K, this potent spring tonic can jumpstart your salads, stirfrys and more.
I like them simply dressed and freshly picked: a splash of good olive oil, a gentle squeeze of lemon, a dash of Tamari, a hint of balsamic vinegar, salt and pepper bring out the fresh flavor of these nutty greens.

My mother used to forage for dandelions, or "dente di leone," as she used to call them, which she said meant "lion's teeth." Their jagged edges made me think of a roaring lion as I helped her look for the first signs of them in our little backyard.

Now is the time to pick them, before the flower buds appear — by then they will be too bitter to enjoy.
It's best to rinse them in several changes of water until no signs of grit is left. I take a paring knife with me out into the yard, and poke the florets at the base, loosening a load of lucious little leaves.
My husband and I can eat a huge bowlful of these tasty treats for dinner, remarking with each bite how satisfying such a simple green can be. I've found the most tender leaves spring up under pine trees, so that is where I start my search.

Dandelions are a great way to usher in spring or to celebrate Easter, which is Sunday.

So what are you waiting for: before you know it, you'll have a backyard filled with yellow flowers, and only the memory of how good those greens tasted in spring.

Now if you're into making wine, you'll use the flowers, too. I'd love to hear about your recipes for dandelion wine if you care to share.

Buona Pasqua!