Growing up, my mom made us pick our weekend chores out of a hat. You can be certain that during the summer when I got the chore of 'weeding' moans surely followed. I didn't understand how, after getting the same chore two weeks in a row, that the weeds could grow back so quickly! Nowadays, I think it is funny that the majority of the weeds that I would pluck from our front yard are things that I now eat a plenty of like purslane and dandelion greens. In this installment of 'Get to Know Your Greens', we are talking about dandelion greens, a mega-nutrient packed vegetable.
What it tastes like:
Slightly bitter, like broccoli rabe that mellows out when cooked.
This low calorie green is packed with goodness and health benefits. They help to purify the body and are loaded with vitamins A & K. The detoxify the liver, reduces bloating and helps in immune function.
When to find it:
This green can be found late spring to late fall.
How to cook:
Steaming the greens reduces the bitter flavor. Sauté with garlic, add into smoothies, or soups.
A new type of herbal coffee is popping up, called dandelion coffee, read more about it here.
For more in the 'Get to Know Your Greens' series click here!
Dandelion, Ricotta & Roasted Almond Toasts
6 to 8 dandelion greens
Fresh toasted bread, like ciabatta or a baguette
Roasted almonds, chopped
Sea salt flakes
Directions: Placed dandelion greens in a sautee pan over medium heat. Add 1/4 cup of water. Let cook until wilted. Set aside. To prepare toasts, smear fresh ricotta on bread. Add dandelion greens, chopped almonds and drizzle with olive oil. Finish with coarse sea salt and a squeeze of lemon. Enjoy!
*Serving size can be adjusted based on serving amount
Styling & Photography by Alison