Over here at MBG, we are really into eating with the seasons.
Kale is great, but its a cold-weather crop weve been eating all winter.
Enter the dandelion green.
Part of the bitter green family with a slew ofhealth benefits, dandelion is touted in natural medicine.
Though its not as mainstream as kale or collards, we find it to be just as versatile.
Below, we lend 10 unique ways to start eating dandelion greens this season.
When the pasta is ready, add it to the saute pan with the greens over medium heat.
Toss to coat and slightly wilt the greens.
Season with salt, parmesan, parsley, etc., as desired.
Place the beans, greens, lemon juice, garlic, tahini paste and cumin in a food processor.
Start pulsing and slowly drizzle in olive oil until smooth but still a bit chunky.
Season with salt and pepper to your liking.
Boiled with lemon + olive oil
Grab a bunch of dandelion greens, lemon and olive oil.
Bring a large pot of water to a boil and add greens.
Boil for 6-10 minutes until cooked.
Plate and dress with salt, lemon and olive oil as desired.
Heat yourbone broth or stockon the stove.
Once the broth is at a low simmer, add the greens, mushrooms and tofu.
Simmer for a few minutes until mushrooms are soft and greens are wilted.
We love to whisk in a tablespoon of white miso in the vegetable broth for a richer flavor.
Add the greens and toss to mix with the oil, garlic and pepper.
Saute until wilted, about 3-4 minutes.
Season with salt and pepper.
Throw the salad ingredients together and dress.
Add a small amount of coconut oil in a frying pan over medium heat and add greens.
Cook for about a minute until just barely wilted.
Place the squash, quinoa and sliced avocado on top of the wilted greens.
Top with your dressing of choice.
Cook the brown rice according to package instructions.
Dandelion green chips
Get some dandelion greens, coconut oil and sea salt.
Heat to oven to 350oF.
Bake for about 8-10 minutes until crispy.
