Dandelion greens offer a range of health benefits, including antioxidant protection, liver and kidney detox support, immune system enhancement, and improved lipid profiles.

Historically, people have eaten dandelions as food and medicine, using the leaves in salads and teas, roasting the roots for coffee, and fermenting the flowers into wine. Dandelion flowers are a vital food for pollinators (bees and butterflies).

Serves 2

Ingredients:                                                                                         

  • 1 large bunch (12-16 oz.) dandelion greens (if just picked young and fresh, just sauté and no need to boil first)
  • 2 Tablespoons of extra-virgin olive oil, divided
  • 2-3 garlic cloves, thinly sliced or minced
  • 1/4 teaspoon of red pepper flakes (Spicy) or a pinch of cayenne pepper (optional)
  • Sea salt to taste
  • Juice from half a lemon

Optional additions when serving: Vegan feta cheese or parmesan and/or lightly toasted pine nuts or sesame seeds.

Directions:

  1. Trim ½ inch off the stems of the dandelion greens and discard.
  2. Cut into 3-inch sections, leaving the tops a bit longer.
  3. Wash the greens thoroughly in cold water and drain well.
  4. In a medium saucepan or pot, bring salted water to a boil (I use 1 teaspoon of salt).
  5. Add the greens and cook them uncovered for approximately 8-10 minutes. This will help reduce the bitterness and soften the greens.
  6. Drain the greens in a colander over a bowl to reserve the liquid for a healthy detox dandelion tea, and gently press to squeeze out any excess water.
  7. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat.
  8. When the olive oil begins to shimmer, add the sliced garlic and red pepper flakes (if using). Don’t let the garlic brown, as it will become bitter.
  9. Once the garlic becomes aromatic, add the dandelion greens to the pan and toss them in the olive oil while stirring.
  10. Cook the greens until the stems are tender. They are already cooked from boiling, so getting them more tender in the pan shouldn’t take too long. If you like them mushy, you could cook them even longer.
  11. Transfer them to a plate, mix in 1 tablespoon of olive oil, taste the seasoning, and add salt and cayenne pepper to your liking.
  12. Drizzle them with a squeeze of fresh lemon juice.
  13. Serve with optional toppings.

Enjoy!

  • Free from wheat, gluten, grains, dairy, corn, soy, eggs, nuts, and refined sugar.
  • Paleo, Vegan, and Keto Friendly!

For More Recipes, go to www.LisaStimmer.com