My mother used to make dandelion salads for my brother and I when we were little. And then I made it 20 years before eating another dandelion leaf again. It was easy to avoid them. When I moved to US, dandelion greens have never entered the doors of my home, not a single person in my circle of friends was a fan of these bitter guys and needless to say, after a couple of attempts to cook with these greens and failing bitterly (pun intended) and miserably, I swore to never bring another bunch of them into my house. But then I got my bottom kicked with lactose, gluten and sugar sensitivity and started looking for ways to clean my body. My sheltered adolescent diet life was at the root of my many health troubles and I was determined to break the cycle. I've made several attempts of adding dandelions to my smoothies but the horrifying thought of swallowing this green bitter mess was completely paralyzing my taste buds and willpower. I really wanted to love them. Reeeeeally. It just wasn't happening. Not organically, anyway. So armed with a bunch of dandelions and my determination I finally figured out a recipe that my whole family (gasp, kids included) loves and eats regularly. So, many MANY dandelion greens bunches later, here we are. I proudly present my favorite super-easy very-healthy amazing-for-your-body garlicky spinach dandelion greens.
Dandelions are super greens but can cause allergic reaction in some people and tend to be very bitter. To remove this bitterness, soak the leaves in hot water for approximately 10 minutes, then give them a quick rinse and squeeze out the moisture using a kitchen towel, a cheese cloth or, simply, by hand.
Dandelion greens are great for detoxifying, providing a whole range of vitamins and very impressive nutrient content. Dandelions are packed with lutein and zeaxanthin- very important and powerful antioxidants that also protect healthy eyesight, and vitamin A, vitamin K, vitamin C and calcium.
- 1 lb spinach
- 1/2 lb dandelion greens
- 1 TBS ghee
- 2 cloves garlic thinly sliced
- 1 TBS lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
Bring a pot of water to a boil. Remove from the heat and add dandeloin greens to the water making sure the greens are fully covered. Let it stand for 10 minutes. Drain the water, rinse quickly and dry well (squeeze out moisture using kitchen towel or cheese cloth). Chop dry dandeloin greens to bite size.
While dandeloins greens are soaking in hot water, in a large skillet heat ghee over medium high and add garlic. Sautee until beginning to brown and fragrant, about 1 minute.
Add spinach to the skillet in batches, waiting for one batch to wilt before adding the next. Cook until tender.
Add chopped dandeloin greens to spinach and mix. Cook for 3 more minutes.
Season with salt and pepper and add lemon juice.