Thinking this cheery yellow-flowered plant is a weed? Think again.
First of all, dandelions provide much needed early-season nutrition for the bees. If that wasn’t enough of a reason to let them into your garden, every part of this plant is good for you. Since ancient times dandelion has been used as a spring tonic. (That’s right, we’re suggesting eating the weeds!).
Here is a healthful, delicious way to use your dandelion leaves this time of year, along with early-growing young beet leaves, from wellness coach Mitten Lowe:
photo courtesy ‘Journey to Wellness’
Clarifying Spring Greens with Garlic & Lemon
Serving Size: about 1/2 cup
Number of Servings: 4
INGREDIENTS:
- 2-3 cloves of garlic
- 1-2 TBSP avocado oil
- 1/2 cup chopped: Green onion (scallion), white/yellow onion, and/or shallot
- 1 bunch beet greens (cleaned, thoroughly dried, and chopped into pieces)*
- 1/2 bunch dandelion greens (cleaned, thoroughly dried, and chopped into pieces)
- 1-2 tsp lemon zest
- 1/4 cup water
- 1 TBSP lemon juice (to taste)
- Salt & pepper to taste
STEPS:
1. Slice the garlic and set aside to activate the anti-cancer fighting properties (here’s why: Chopping And Cooking Affect Garlic’s Anti-Cancer Activity)
2. Soak the dandelion greens in cold, salted water for 10-15 minutes. While the greens are soaking, bring a pot of water to a boil. When ready, boil the greens for 5 minutes then drain and stop the cooking by running the greens under cold water for about a minute (5).
3. Next, turn a pan on to medium-low heat and add the avocado oil & garlic. Cook the garlic in the oil for about 2-3 minutes. Watch it closely as garlic is easy to burn – let the garlic sweat and for the oil to take on the garlic-y flavor without burning it. After a few minutes, remove the garlic and set aside for later.
4. Turn the heat up to medium and add in the chopped onion. Let the onion sweat and adjust the heat as needed to help the onion carmelize but not burn. Stir occasionally to prevent sticking.
5. Next, add in the chopped beet, lemon zest, salt/pepper, and most of the water. You may decide you need a little more water or that about ¼ cup works well. You may also decide you want to add a tad more avocado oil – this is a good time to do that.
6. Cover the pan (mostly) – Tilt the lid to allow for steam to get out while also helping the greens steam. Let the greens & onions cook for 4-5 minutes then lift the lid and ensure nothing is sticking. Add in the blanched dandelion greens and cook everything together. When the beet greens are bright green – turn off the heat and add in the lemon juice. Once the lemon juice is folded in, taste for seasoning adjustments as desired.
7. Lastly, chop the sliced sauteed garlic and add as garnish before service. Consider adding a few lemon wedges on the plate.