Easter is over and I have a big dish with sprouted barley grass.
Surely they can be eaten - but what are some of the ways other than puréeing to barley juice?
In tasting them they are a bit less than 'tender' but certainly chewable. Also a bit bitter.
I'm thinking just simply with some olive oil, salt, pepper, vinegar and a bit of sugar (the bit of sugar makes using dandelion greens fabulous IMO for a salad).