Spring has sprung here in the Hamptons and this seasonal green is at its peak. Loaded with calcium, iron, other minerals, antioxidants, vitamins A, C, B’s, E, and K, this one’s jam-packed with goodness! Not only does dandelion have more protein than spinach, it also contains all essential amino acids, making it a (very low-cal) complete protein. Dandelion is a great green for cleansing or detoxing, as it aids digestion and revitalizes the liver. Dandelion’s long array of nutrients reduces the risk of cancer, diabetes, MS, cataracts, and stroke, and may even help with asthma symptoms. Enjoy dandelion greens sautéed, or, to maintain all of these healthy nutrients, raw in a green smoothie, or as the main ingredient in a fresh salad.
While the superior health benefits of dandelion greens set it apart, so does the uniquely bitter taste. Thankfully, The Good Bowl has provided us with the perfect dandelion green recipe, so savor the taste and the health benefits. Bon Appetit!
This salad dresses the raw greens with garlic and a few sweet notes to balance the bitterness. Add some goat cheese and you’ve just made a delicious, nutrient-packed lunch right out of your back yard. Not bad for a weed.
THE GOOD BOWL’S DANDELION GREENS WITH WARM GARLIC DRESSING: (serves two)
1/4 cup extra virgin olive oil
3 large cloves garlic, chopped
1/4 cup raisins
1 tablespoon champagne or sherry vinegar
1/2 teaspoon agave or honey
sea salt and freshly ground black pepper, to taste
dandelion greens, tender leaves removed from any tough stems (about 2 cups, loosely packed)
In a medium skillet over medium-low heat, warm the oil and cook the garlic until it just begins to take on color. Add the raisins and stir for one minute until the garlic is lightly golden and the raisins are plump. Remove from heat and stir in the vinegar, agave, salt and pepper. Distribute the dandelion greens onto serving plates, top with goat cheese and pour the warm dressing over the top.