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!
You can find them at the farmers’ market (see photo below). Once home, you can quickly sauté. Recipe below.
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.