Dandelion Greens with a Kick
Dandelion Greens with a Kick
Compared to spinach, one of our present-day “superfoods,” dandelion leaves have eight times more antioxidants, two times more calcium, three times more Vitamin A, and five times more vitamin K and vitamin E (Eating on the Wild Side by Jo Robinson, pg. 23)
Ingredients
- 1 teaspoon salt
- 1 pound dandelion greens torn into 4-inch pieces
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon vegan butter (or omit)
- ½ onion thinly sliced
- ¼ teaspoon red pepper flakes
- 2 cloves garlic minced
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon Nut Parm Sprinkle* or vegan parmesan cheese
*Nut Parm Sprinkle:
- 1/2 cup raw almonds
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
- Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and vegan butter in a large skillet over medium heat. Add onion and red pepper flakes and cook until onion is tender, about 5 minutes.
- Stir in garlic and cook until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens.
- Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
- Sprinkle greens with Nut Parm or vegan parmesan cheese and serve immediately.
Notes
Recipe adapted from Allrecipes