Dandelion Greens
are rich in iron, calcium and vitamin C.
Growing right in your own yard is one of the most nutritious greens around. The green on those little yellow flowers called dandelions are super-food: low calorie, nutrient-rich and cleansing.Just one cup of raw chopped dandelion greens is 25 calories and contains 112 percent of the daily recommended value of vitamin A, 32 percent daily value of vitamin C and more calcium than a cup of cottage cheese. Dandelion greens also contain the antioxidant lutein, which is good for keeping your vision healthy.
Instructions
1. Buy a bunch at your local grocer. Organic is best, but not necessary. You can also pick them right from your yard in the spring time, but not from a pesticide-sprayed area. The greens are best when young.Place the greens in a colander and wash them well with cold water. Pat the greens dry with paper towel.
2. Mix raw dandelion greens in with your salad. They will add a tangy and slightly bitter flavor. Sprinkle apple cider vinegar or lemon juice over one cup of dandelion greens. Allow the greens to wilt a bit before eating.Or, put some dandelion greens on top of your sandwich, to add a crunchy bite.Raw, the greens are a known as a spring green and promote cleansing of the liver and kidneys. Dandelion greens stimulate digestion and are a mild laxative.
3. Steam a bunch of dandelion greens in a steamer basket for two minutes or until the greens are tender. Remove them from the heat and let them drain.Add a dash of salt and pepper and sprinkle a little balsamic or apple cider vinegar on the greens. Serve as a side dish with fish or another lean meat.
4. Try them sauteed. Heat two tablespoons of olive oil in a pan over medium heat. Sautee finely chopped onions and garlic in oil for four minutes. Add 2 cups of greens and stir. Keep stirring over heat until greens are wilted. Remove from heat, add salt and pepper and serve.Sauteed greens can be added to pasta or stir fry dishes, too.
Tags: dandelion greens, apple cider, apple cider vinegar, cider vinegar, from heat, greens with
