Today brings us dandelions. We are skipping over daisies and scurvy grass (high in vitamin c, was eaten by sailors to combat scurvy). Sadly, we’re not quite at dandelion weather around here, but the grocery store did have some dandelion greens. Dandelion comes from the french dents de lion, or lion’s teeth. They are quite bitter, even when cooked, so I’ve decided to adapt an Anne Burrel recipe and make crostadas.

Dandelion Crustadas 

1 loaf of crusty bread

3 strips of bacon

Cheddar cheese

1 honeycrisp apple

1 clove garlic

2 cups dandelion greens

First, slice the bread and arrange on a baking sheet and bake for 10-15 minutes at a low temperature. Fry up your bacon until crispy, but don’t throw away all the bacon grease. Grate about a half cup of cheddar cheese and slice your apples thinly. Wash the dandelion greens and in a pan, heat up about a tablespoon of olive oil. Fry the garlic for a minute and then add the dandelion greens. Cook until wilted. Take the bread out of the oven and then place some apple slices on each piece and cover with grated cheese. Increase the oven temperature to 400 and cook the cheese slices until the cheese has melted. Remove, top with bacon and greens. Enjoy!