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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