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Dandelion Greens

Dandelions are a member of the chicory family – related to fancier things like raddichio and escarole, and pack a load of nutrition including iron, magnesium, potassium, calcium, and vitamins A and C.

Though so commonly frowned upon in American “culture”, dandelions serve a load of purpose, when given the chance!

1. Horta

Horta, or Horta Vrasta is a popular Greek dish that can be made with many types of cooking greens, and is quite commonly made with dandelion greens.

You’ll need:

-1/2 lb fresh dandelion greens, rinsed
-Pinch of salt, maybe more for taste!
-2 tbsp extra virgin olive oil
-2 tbsp lemon juice

Simple Steps: 

-Rinse the dandelion greens well.
-Bring 2 quarts of water to a boil, add a pinch of salt.
-Add the greens to the boiling water, simmer for 10-15 minutes, until the stems are tender.
-Drain the greens very well.  You can try Horta served warm or chilled; add the dressing of EVOO / lemon juice / and possibly another dash of salt just before serving.

 

2. Eggs & Dandes

How many veggies are you eating with breakfast?!
Dandelions and other cooking greens are a great addition to omelets – chop finely and add in to cook with the eggs for the last 3 minutes; or try sauteing with a pinch of salt in a bit of oil (e.g. grapeseed oil) until a bit crispy.

 

3.  Salad Add-On

Small dandelions are still tender and easily blend in to a salad; but larger dandelion greens,  can be massaged with EVOO and salt to tenderize and add a nice variety to a salad.  Read my ode to kale for more about that.

 

Whatever you choose, enjoy!

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