Dandelion greens are excellent for you! Though many people know of the benefits of eating these nutrient-dense weeds, they shy away from the bitter taste. The younger the leaf, the less bitter it is, but there is no denying that dandelions have a strong flavor. If you are especially daring, drink the water used to steam the dandelion as a tea.
- Yield: 1 Servingsor 2 side servings
- 4 cups chopped fresh dandelion greens
- ½ cup filtered water
- 1 Tbsp coconut oil
- 6 cloves garlic, sliced
- ½ tsp pink rock or gray sea salt
- Wash the dandelion greens well by submerging them in a bowl of water. Drain the water and repeat until there is no sign of grit. Lightly shake the water from the greens.
- In a skillet over medium heat, cook the dandelion greens with the ½ cup water just until wilted. Drain off the liquid (or save it to drink).
- In a separate skillet, melt the coconut oil over low heat. Cook the garlic for about 5 minutes or until softened and transparent.
- Pour the coconut oil/garlic mixture over the wilted dandelion, season with salt and toss to combine. Serve immediately.