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An open-face sandwich of dandelion greens and grilled bread flavoured with lemon, olive oil, garlic, oregano and feta
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5 from 2 votes

Dandelion greens and grilled bread

An open-face sandwich of dandelion greens and grilled bread flavoured with lemon, olive oil, garlic, oregano and feta
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Light meal
Cuisine: Greek
Servings: 2 people
Author: Mia Kouppa

Equipment

  • Outdoor grill (or indoor grill pan)

Ingredients

For the dandelion greens

  • 4 bunches of dandelion greens you should end up with 2 cups of cooked dandelion greens
  • 1/4 cup (60 mL) olive oil approximately
  • juice of 1 lemon or more if desired
  • salt and pepper to taste

For the grilled bread

  • 4 slices country bread, cut 1 - 1/12 inches thick
  • 2 - 3 tbsp (30-45 mL) olive oil
  • 1 tbsp dry oregano
  • 1 clove garlic, sliced in half
  • salt and pepper to taste

Instructions

For the dandelion greens

  • Pick through your dandelion greens and remove any leaves which are brown or discoloured. Chop them up into portions which are about 6 inches long (smaller dandelion greens will not need to be cut).
  • Remove any large tough roots, and any excess dirt.  Next, carefully wash your dandelion greens.  The best way to do this is to work with two large bowls.  Fill each one with water and immerse your greens, a few handfuls at a time, into the first bowl.  Place your hand into the water with the greens and shake it around, almost like the agitator of a washing machine would.  After you do this for about 30 seconds, move the dandelion greens over to the next bowl which is also filled with water.  Empty the first bowl, and refill with water.  
  • Repeat until the water left behind when you transfer your dandelion greens, is crystal clear. Keep in mind that dandelion greens you pick yourself will likely be dirtier than those you buy at the supermarket.
  • Bring a large pot of water to a boil.  Add salt to taste to the water (usually we add 1 teaspoon per 4 liters of water).  Once the water has come to a boil, add your dandelion greens.
  • Cook, uncovered, over medium heat for approximately 15 – 25 minutes, until the dandelion are tender.  Every 5 minutes or so, stir the greens around in the pot. Actual cooking time will depend on how tender your dandelion greens were to begin with.
  • Drain the cooking liquid. (You can reserve the cooking liquid to make a tea. See here)
  • Right before you are planning to serve your dandelion greens with grilled bread, toss your greens with the lemon juice and olive oil.  You can add salt at this point as well, if you desire. Note, the quantities of lemon juice, olive oil and salt are really up to your own taste.

For the grilled bread

  • Set your outdoor grill to medium heat. If you are using a stove top grill pan, set that over medium heat at well.
  • Brush both sides of the bread generously with olive oil. Sprinkle the oregano on all sides of the bread as well, and add some salt and pepper to taste.
  • When your grill is ready, place the bread on it (if using a charcoal grill do not place the bread directly over the flame). Grill for a few minutes per side, turning the bread so that you get nice grill marks on each side.
  • Remove the bread from the grill and rub a garlic clove half over one side of each slice of bread.

Assembly

  • Place the bread with the garlic-rubbed side up. Top with a mound of the dandelion greens, dividing them equally among the 4 slices of bread.
  • Top with feta if desired, either sliced or crumbled.
  • Enjoy!

Notes

In this recipe we used purchased dandelion greens which came in bundles of 4 - 5 groupings of dandelion greens (leaves connected to one main root).  You should end up with approximately 2 cups of cooked dandelion greens.
The amount of olive oil and lemon juice called for in this recipe (for the dandelion greens) is meant to be used as a guide.  If you want more of a lemony flavour, add more lemon juice.  If you would prefer to keep the oil to a minimum, cut down on the quantity you add.  Keep in mind however that the olive oil and lemon juice are key to making this recipe delicious.  Remember that some of the liquid can be left behind in the bowl after the greens are coated with it.