Did you know that you can eat dandelion greens? You absolutely can. According to this blog post from Whole Foods, “dandelion greens are a perfect choice providing calcium, iron, fiber, Vitamins A, E and K, and powerful antioxidants including beta Carotene and lutein.” Dandelions have nutrients I’ve never even heard of!
Whole Foods wants you to buy bunches of overpriced organic dandelion greens from them, but that’s complete rubbish. Dandelion greens are a true hard times budget dish. My depression-surviving grandma would laugh at the thought of paying for something that’s already growing in your yard. Unless you (or even your next door neighbors) chemically treat your lawn, there is no need to give Whole Paycheck more money.
Dandelion Greens with Garlic and Olive Oil
- Dandelion Greens (roughly 1 cup per person)
- Olive oil
- Garlic (I used three cloves for one cup of greens)
- Kosher Salt
Gather dandelion greens from your yard. The smaller, younger leaves are more tender and less bitter.
Bring salted water to a boil.
Roughly chop garlic.
While waiting for the water to boil, heat a tablespoon of olive oil in skillet.
Saute garlic in olive oil.
Once the water is boiling, add greens and boil for ten minutes.
Drain greens, and add to skillet with olive oil and garlic.
Cook for two minutes to let the flavors combine.
I put it in my mouth, and I’d do it again. Dandelion greens are delicious, and they made my house smell like a classy Italian restaurant. They were still bitter, but that bitterness was offset by the roasty garlic. You could add all sorts of delicious bits to these greens. Bacon, walnuts, and caramelized onions would all be great.