Cabbage is a mainstay of Appalachian cuisine, much of it influenced by German and Irish cuisine, for its versatility. Not ...

You can easily find dandelion greens in almost any market about now; they’re in season and are bred and grown for consumption. To use dandelions, wash them well and trim away the tough stems.

Add the dandelion stems and cook, stirring, until they begin to soften, about 1 minute, then stir in the leaves. Continue to cook until the leaves are tender, 3 to 5 minutes.

3. When almost ready to serve, chop the dandelion greens in 1-inch sections down to where you’re getting almost all stem. You should have 3 to 4 cups. 4.

Dandelion leaves, like most greens, are resilient. Trim off stem ends and cut them up into bite size pieces or leave whole, according to use. Fresh Zesty Salad Serves 2 as a side dish.

1. Cut young green stems in half longways and leave cut or tear into salad-size pieces. 2. In a sauté pan, cook bacon and pat dry on a paper towel. Crumble bacon into bite-sized pieces.

About 1 to 2 teaspoons soy sauce or tamari * If the watercress and its stems taste tender, add them. If not, remove them. Wash watercress and thoroughly dry before cooking. Instructions ...