Dandelion Greens – More Than a Weed!

Did you know that Dandelion greens are edible? Did you also know that they are a great source of vitamins and immune boosting properties? It’s true!

Dandelion greens contain four times as much calcium, 1.5 times as much vitamin A and 7.5 times as much vitamin K as broccoli. Additionally, the greens have twice as much iron and three times as much riboflavin as spinach. Dandelion greens also have 17% of the daily dose of vitamin E along with vitamins C, B6, thiamin, potassium, manganese, folate, magnesium, phosphorus, and copper. These vitamins can aid in red blood cell generation as well as regulation of heart rate and blood pressure.

Dandelion greens are high in antioxidants, essential fatty acids, phytonutrients,  and can also reduce inflammation – all of which can boost the immune system.

Ok, the science lesson is over. So, how do you eat Dandelion Greens?

The simplest method is to saute or braise the greens with olive oil, and garlic as you would with other hard greens such as kale, broccoli raab, or swiss chard. This is where you can get creative – add some crispy pancetta, other greens and spices. Toss the greens into a white bean and lentil soup or stew for an added layer of flavor. Put them in your egg scramble, omelet, or quiche for a healthy breakfast. These greens pair very well with rich cheeses like goat, feta, or burrata.

To eat them raw, a salad with a bright vinaigrette is best to balance the bitterness of the greens.  Mix them in with spinach and baby lettuce and add your favorite salad ingredients!

What’s your favorite way to eat Dandelion Greens?





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