Weeding Out The Good Stuff: Enjoying Dandelion Greens
In the rotation of seasonal leafy greens at my table are the sassy, sturdy and pleasantly bitter dandelion greens. Yes, those dandelion greens….the ones you find growing in your front yard under a tiny yellow flower with a bumble bee on top. But they are so much more than weeds in your lawn; Dandelion greens can be sautéed much like mustard greens, spinach or broccoli rabe. Lately, I’ve been enjoying them in raw form as a salad. When properly dressed with just the right amount of citrus to offset the bitterness, dandelion greens add a feisty flair to your summer meals, while treating your body to a healthy dose of iron, calcium, antioxidants, vitamins and minerals. Additionally these tasty greens possess essential cleansing properties, and are related to reducing the risk of many deadly diseases. Find some fleshy, healthy examples at your farmer’s market, or, if your property is not treated with chemicals, harvest some and try this simple recipe. I promise you will look at these weeds in a whole new light.
1 bunch dandelion greens, chopped (about 8 cups)
1 oz parmesan, finely grated
The zest and juice of one lemon (wash rind before zesting)
2-3 Tbsp olive oil
Salt & Pepper, to taste
Toss and enjoy alongside grilled cheese, omelets, or anything off the barbecue grill. Want to know my favorite and most appetizing way to eat salad? Chopsticks!