Dandelion greens are best during the spring, when the small pale green leaves are most tender. If you can’t find them, substitute an equal amount of any other bitter green. Broccoli rabe is a favorite, but beet greens, arugula, watercress, or baby spinach can also be substituted.
1 pound dandelion greens, trimmed
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup finely chopped onion (1/2 medium-sized)
1.1 ounces all-purpose flour (about 1/4 cup)
2 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
1/2 cup half-and-half
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Reduced-fat sour cream (optional)
8 lemon wedges
How to Make It
Separate 1 dandelion leaf from the bunch; thinly slice, and set aside. Fill a large Dutch oven half full with water; bring to a boil. Add remaining greens to boiling water; cover and cook for 2 minutes. Drain. Place greens in a food processor; process 30 seconds or until smooth.
Place oil and butter in a 3-quart saucepan. Cook over medium heat until butter melts. Add onion; sauté 3 minutes or until tender. Sprinkle flour over onion mixture, stirring to coat. Add broth and next 4 ingredients (through pepper), stirring with a whisk. Stir in pureed greens. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Garnish servings evenly with reserved sliced greens. Top with sour cream, if desired. Serve with lemon wedges.