Dandelion Greens are a standing order for me each week. These bitter greens are powerful liver detoxifiers. Stress, sugar, alcohol and fried foods are your liver’s worst enemy. Help out your little friend with some dandy dandelion greens. You might find them growing in your backyard, but if not, worry not; Kissimmee’s Green Place has you covered. I go hard core with my bitters and start my morning smoothie with a cup full added to a mix of berries or tropical fruit and some water. I appreciate the bitter taste, but know it can be a bit strong for some. Another preparation I enjoy is a light saute with carmelized onions finished with citrus. The onions sweeten the greens, making this dish easy to enjoy.
Sauteed Dandelion Greens
2 c. dandelion greens, chopped in 2 inch pieces
1 c. onion, saute sliced
¼ tsp. crushed red pepper
2 T. citrus juice (orange, lime, lemon)
2 T. butter or coconut oil
1 T. fresh herbs (parsley, sorrel, dill)
¼ c. filtered water
sea salt and pepper to taste
Heat a medium saute pan over medium-low heat. Add butter or oil and coat pan. Add onions, red pepper and a pinch of salt. Cook onions until soft and translucent, adding water as needed to keep them from sticking to the pan, about 10 minutes. Add the dandelion greens and toss for 1-2 minutes until the dandelions are bright green. Remove from heat and toss with fresh herbs and citrus and season. Enjoy as a breakfast, lunch or dinner side dish.
Bon Appetit! - Chef Amy