Dandelion greens are one of my favourite greens. If you’ve been following my blog for awhile, you’ll know that I love greens. Eating this type of veggie is one of the best things that you can do for your health. Check out this post on antioxidants in food and eating by colour.
Last week I wrote a post on how to eat well for less money. For anyone interested in foraging and free food, dandelion greens are as abundant and free as it gets. Parks are literally teeming with dandelions (just make sure that the area hasn’t been sprayed with pesticides).
Health Benefits of Dandelion Greens:
- They’re bitter, but that bitter taste is so good for us. Bitter tastes stimulate the liver, and this time of year is the best time support our livers.
- Dandelion greens are high in beautifying antioxidant vitamins such as vitamin A, C and E, as well as metabolism boosting B vitamins, minerals such as calcium, iron and magnesium.
Here’s one of my favourite ways to eat dandelion greens. The greens will taste very, very bitter but I like this! If you serve this dish with a main meal, eat the dandelion greens first. The bitterness will make you salivate and literally start the digestive cascade. (Interestingly, if you’ve ever had an aperitif like a negroni before dinner, you’ll notice that it’s bitter, too. The bitterness helps us digest our food better so eat your dandelion leaves and drink a negroni.)
- 1 bunch dandelion greens
- 3-4 cloves garlic, sliced
- 1 tsp coconut oil
- 1 tsp Bragg’s or Tamari
- Pinch chili flakes
- Maple syrup
- Chop the dandelion greens into 1” pieces and slice the garlic. Put coconut oil in a medium saucepan and add greens, garlic and chili flakes. Turn heat to medium and stir frequently.
- After two minutes the greens will be wilted. Add Bragg’s and maple syrup to taste if greens are too bitter. Serve.
Wishing you much love for your liver and body with bitter greens. xo Andrea