Everyone is familiar with dandelions in our yards and along sidewalks.. but did you know that the dandelion plant is very nutritious and beneficial to our health? The root can be used for making tea and the leaves can be eaten just like you would eat spinach. Always be sure to consume dandelions that are grown without pesticides and chemicals. I am fortunate enough to get some grown locally at Loam Agronomics.
There are so many benefits to eating bitter greens. Of all the greens that I love to eat I would definitely say Dandelion greens are quite bitter but when prepared in this recipe.. the balsamic vinegar and the sweet caramelized onions really balance the flavor and cut the bitterness for me. To sweeten the deal I sometimes top them off with some roasted sweet potatoes!
So many reasons to keep enjoying these greens in spring and summer. As per http://healthyeating.sfgate.com “Dandelion greens provide four times as much calcium, 1.5 times as much vitamin A and 7.5 times as much vitamin K as broccoli. This leafy green vegetable also contains twice as much iron and three times as much riboflavin as spinach, and, while spinach provides no vitamin E or carotenoids, dandelion greens boast 17 percent of the daily adult dose of vitamin E and 13,610 international units, or IUs, of lutein and zeaxanthin per 3.5-ounce serving. So are you ready to put some on your plate? Read more on the benefits here.
1/2 bunch dandelion greens rinsed well
1/2 large red onion
4 tablespoons aged balsamic (the more aged and luscious the better this recipe turns out!)
2-4 cloves of fresh garlic minced
salt to taste (I almost didn’t need to add much to this recipe)
Generous amounts of fresh ground black pepper to taste (more is great to balance the balsamic vinegar)
Optional -1 cubed sweet potato, 1 tablespoon avocado oil
2 table spoons olive oil (add more if needed)
Slice or chop red onion, saute’ in the olive oil till soft and caramelized. Once the onion is ready, add in the chopped garlic, saute a few more minutes till garlic is fragrant and soft.
Add the washed and chopped dandelion greens. Cook for a few minutes, add the pepper and balsamic. Cook till the greens are softened and the balsamic vinegar is melded into the greens.
If you prefer to add some sweetness.. you can top your greens with a cubed and roasted sweet potato as well. Cube a sweet potato, toss in 1 tablespoon avocado or any high heat oil, roast at about 375 F for 30 minutes or until done.
Plate your greens and sweet potatoes.. dig in and enjoy!