I’ve always had a curiosity about the greens I watched my father eat his whole life. My mother steamed or sautéd them with butter, salt and pepper and I would watch him eat a plateful, grateful that I was not required to partake of the limp, green blob that would make any child run in the opposite direction.
Now that I’m older and my palate is more developed, I finally decided to take the plunge. To my surprise, dandelion greens are delightful – much more than the dreaded weed that so many lawn owners try to eradicate. The fact is, dandelion greens are the most nutritious leafy vegetable you can eat. A huge source of Vitamin A and K, they also provide calcium and iron to your diet. This relative of the sunflower supports digestion, reduces swelling and inflammation and even treats viruses.
We had this dish tonight for dinner alongside a Roasted Chicken and a green salad. Lots of greens, but my kids gobbled it up. The chicken and salad, that is. I think working dandelion greens into their diet is going to take a bit of maneuvering, but I’m determined! Enjoy.
Prep time: 5 minutes
Total time: 20 minutes
Yield: 2 servings
1 bunch dandelion greens
1/2 T olive oil
1/2 yellow onion, chopped
1 clove garlic, diced
salt & pepper to taste
sprinkling of parmesan cheese
- Fill a large pot with about 2 inches of water and bring to a boil.
- Rinse greens and cut stems off. Slice leaves into 1″ strips and add to boiling water. Reduce heat and simmer for 10 minutes.
- While greens are simmering, heat olive oil in skillet and sauté onion until translucent, about 7 minutes. Add garlic and sauté for another minute, then set aside.
- Drain greens and add to skillet of onions and garlic, on medium heat. Cook for 5 minutes to combine flavors. Add salt & pepper to taste. Sprinkle with parmesan cheese, optional.