Last night I made dandelion greens. Bitter greens are good for the liver, and I wanted to try something different. Much to my surprise they were delicious. Who would have guessed that those pesky weeds in the backyard are good for you? When they are sauteed with garlic and red pepper flakes, they deliver a savory vegetable dish that is quite nutritious. A cup of dandelion greens packs a whopping 2712 IU of vitamin A, 151 mcg of vitamin K, calcium and iron -- out performing broccoli. Dandelion greens also support digestion and aid in reducing swelling and inflammation. I always feel energized and uplifted after eating greens.
My cooking teacher has said that you can never eat too many greens. Actually, when you think that you have had enough, eat 20% more. There are so many greens to choose from--bok choy, carrot tops, chinese cabbage, endive, escarole, kale, leeks, turnip greens, sprouts, daikon greens, collards and many more. I usually eat greens at breakfast and dinner but you could have a salad for lunch and include another 20% very easily. Greens can be boiled, blanched, sauteed, and eaten raw. Add them to a soup or stew. They are very versatile. Just start experimenting with greens, and you will find the ones you like.
Sauteed Dandelion Greens:
2 bunches of greens
pinch of red pepper flakes
salt and pepper
olive oil
several cloves minced garlic
Cut the greens into 2 inch pieces. Cook greens in a pot of salted water for 10 minutes. This helps to lessen the bitter taste. While the greens are cooking, saute the garlic and red pepper flakes in the olive oil. Drain the greens and add to the olive oil mixture. Season with salt and pepper.
Good healthy eating!
My cooking teacher has said that you can never eat too many greens. Actually, when you think that you have had enough, eat 20% more. There are so many greens to choose from--bok choy, carrot tops, chinese cabbage, endive, escarole, kale, leeks, turnip greens, sprouts, daikon greens, collards and many more. I usually eat greens at breakfast and dinner but you could have a salad for lunch and include another 20% very easily. Greens can be boiled, blanched, sauteed, and eaten raw. Add them to a soup or stew. They are very versatile. Just start experimenting with greens, and you will find the ones you like.
Sauteed Dandelion Greens:
2 bunches of greens
pinch of red pepper flakes
salt and pepper
olive oil
several cloves minced garlic
Cut the greens into 2 inch pieces. Cook greens in a pot of salted water for 10 minutes. This helps to lessen the bitter taste. While the greens are cooking, saute the garlic and red pepper flakes in the olive oil. Drain the greens and add to the olive oil mixture. Season with salt and pepper.
Good healthy eating!
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