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May’s Feature Recipe: Spicy Dandelion Greens

 

Spring brings us the beautiful dandelions. I used to think they were awful weeds until I started to eat them, then I couldn’t wait for them to pop up! Only harvest dandelions from places not sprayed with pesticides or purchase from the store. Dandelions are bitter tasting, which we are missing from our diet. You can pair these greens with something sweet like tomatoes or olives if you wish! Dandelions also have incredible medicinal value in their roots. What an amazing source of health right in our backyards that we view as ‘weeds’ and overlook each year.

Spicy Dandelion Greens

Ingredients:

¼ cup olive oil

¼ cup minced garlic, about 5 cloves

½ tsp red pepper flakes

salt and pepper to taste

1 lb dandelion green washed and roughly chopped- can substitute with other greens

½ cup chicken or vegetable stock

Optional: tomatoes, olives, etc.

Directions:

  1. Put olive oil in a large deep saucepan with a lid over medium heat. When hot add garlic and red pepper flakes. Cook for 1 minute.
  2. Add greens and stock. Cook covered until greens are wilted and just tender, about 5 minutes.
  3. Uncover and continue to cook until stock has evaporated, about 5 more minutes.
  4. Serve warm or hot.
  5. Try using ½ garlic and ½ ginger with a bit of soy sauce.

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