What's In Season in April: Dandelion Greens

By Danielle Walsh, Bon Appétit

Bitter dandelion greens aren't the easiest leafy green to get right--but when you do, they are so right. They plays well against a creamy remoulade, and counteract the sweetness of acorn squash. They're brilliant wilted into soup and tossed in a salad with a bracing vinaigrette. The bottom line is: you learn what works best by doing. So get inspired above, and read on for how to buy and store this delicious green.

When buying a bunch of dandelion greens, Look for firm leaves with thin stems. Avoid those that are yellow, limp, or wilted.

Leaves should be rinsed, dried thoroughly, and stored in an open plastic bag. They'll keep for a few days in the fridge.

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