All right everyone, I’ve got to admit … I was trying to discredit this.

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I figured I had to stop and get lunch anyway, so I went and trimmed some really quick. I did it the way she did it, and it’s actually decently good.

It didn’t lose quite all the bitterness, so next time I’d blanch mine longer. I did about three minutes. But honestly, I like it better with cheese and chopped pepperoni mixed in.

I would even feed this spaghetti made from dandelion leaves to my kids! 

I tried it both ways … the way she did it with just butter and garlic. The texture is surprisingly good as a noodle.

As it sat on my plate, the bitterness actually faded. The color turns a more vibrant green as they cook.

I picked some that had white and purple stems, and they all turned green … kind of like how a purple green bean changes when it cooks.

🌿 Source

Inspired by Foraged by Fern’s original reel:

Watch the original reel here