One of my favorite things about Spring is all of the new produce that suddenly becomes available in the markets. I try to be adventurous in what I buy, as I enjoy the challenge of cooking different types of vegetables. Last week, I saw organic dandelion greens at Whole Foods, and I snatched them up. I had never cooked them before, but they looked too good to pass on.
What are dandelion greens? Well, the obvious answer is that they are the green and stem part of the dandelion flower. Yes, this is the same plant as the numerous yellow dandelions that cover most lawns and grassy areas in the Spring. Even though you may find them in your yard, they are actually one of the most nutritious leafy greens. These greens are loaded with calcium, iron and vitamins A, B, C, E and K, along with other minerals. They are full of antioxidants, low-calorie and relatively high in protein for a vegetable.
Dandelion flowers, roots and greens have been used for centuries for medicinal purposes. Studies have shown that these greens are effective as a diuretic, which may help with some liver and kidney conditions. Research has also indicated that these greens are anti-inflammatory and may help prevent and reduce the spread of certain cancers. Further, these plants have been used to treat acne, diabetes and lower blood pressure.
My purchase of dandelions greens last week was also my first time cooking them, so I opted for a simple preparation. I stir fried the greens with some onion and garlic, as well as a few other veggies. The meal was delicious! Although these greens have a slightly bitter taste, cooking reduces it. They can also be used as a salad base or in smoothies. A quick search online will yield numerous recipes.
You can find dandelion greens wherever the flowers grow. Should you wish to pick your own, make sure that they are not from a lawn covered in pesticides or other chemicals. If you are not into foraging your own food, you should be able to find them at your local farmers market or food store.
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