On a cool, sunny morning…I had my first delicious taste of spring at breakfast: sauteed dandelion greens, along with a mixed green salad, roasted lamb shoulder and sweet potato.
Dandelion greens are an excellent source of A, C and K, as well as minerals, like iron, calcium, magnesium and potassium. Dandelion greens are anti-inflammatory, contain a high amount of antioxidants and can be beneficial for promoting healthy detoxification and liver health.
These were delectable…slightly bitter but, oh, so tender and green!
Sauteed Dandelion Greens
Yield: Apx. 2 cups cooked
1 bunch organic dandelion greens (leaves and roots), washed well,
and roughly chopped by thirds or fourths.
2 cloves garlic, thinly sliced
1 teaspoon coconut oil
1 tablespoon raw apple cider vinegar
Warm coconut oil in medium heavy-bottomed pan over medium-high heat. When the oil is hot, but not smoking, add garlic. Stir 30 seconds to 1 minute until slightly browned. Add dandelion greens. Saute 3-5 minutes, adjusting heat as necessary. Add 1/4 to 1/3 cup water if / when they stick to the pan. Cook until tender. Season with Celtic sea salt, to taste.
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