By: Leanne Ely
Most of us are familiar with the common yellow weed that marks the onset of spring and in many parts of the country.
Dandelion greens are the enemy to gardeners everywhere, but these flower bed nuisances are actually real nutritional superstars.
Dandelion greens are very high in vitamins A, B, C and D. They are rich in magnesium, potassium, iron, zinc and calcium. Dandelion greens are commonly used in contemporary herbal medicine because of their diuretic properties. They’re used to suppress appetite and as a digestive aid – dandelion greens are great for gut health.
I know dandelion greens are good for me, but I also love their bitter flavor. I enjoy dandelion greens sauteed in some olive oil, rendered bacon fat or a little butter with garlic, onion and some salt and pepper. They are absolutely delicious served alongside bacon and eggs in the morning. Mmm mmm!
Are you getting hungry for dandelion greens?
Now, it’s time for your Trick!
If your lawn is full of dandelion greens in the spring and you are confident that chemical herbicides have not polluted the soil or air around your home, go ahead and harvest your own! Choose pale green leaves (the pale green leaves are tastiest) and get them before the plant flowers. After the dandelion plant flowers, the greens become more bitter. If you can manage to keep the root in tact with the plant, the greens will last longer in the fridge if you’re not eating them right away.
Wash your dandelion greens thoroughly under running water after you harvest them, or bring them home from the grocery store. Wrap them in damp paper towels and keep them in the fridge for up to a week. You can freeze dandelion greens after they’re cooked.
And your Recipe:
Green Chili Southwest Scrambled Eggs
1 tablespoon coconut oil
3 cups chopped dandelion greens
1 medium onion, chopped
2 large tomatoes, chopped
3 (4-ounce) cans diced green chiles
1 small head cauliflower, cut into florets
1/2 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
6 eggs, beaten
In a large skillet over medium heat, heat coconut oil. To the oil, add the next 6 ingredients (dandelion greens through garlic powder). Cook for 5 minutes, until vegetables are slightly tender.
In a medium bowl, whisk the eggs and salt and pepper and pour over the vegetables. Reduce heat to low and stir. Cook for 5 to 10 minutes, until eggs are set and vegetables are tender. Serve warm.