|5 min||15 min||2|
|4 cup chopped||Dandelion greens|
|2 tbsp||Extra virgin olive oil|
|1 whole lemon(s)||Lemon juice|
1. In a large pot, bring 6 cups of salted water to a boil.
2. While waiting for water to boil, chop and clean dandelion greens. Cut stalks off approximately an inch or so above the root end and chop greens into manageable sized pieces. Submerge chopped greens in bowl of cold water and swish to get rid of any dirt or sand. Drain off and add to pot of boiling water.
3. Bring water back up to a rolling boil and cook for 10 minutes until dandelion greens are soft and tender. Transfer cooked greens from your pot, reserving the boiling liquid for dandelion tea.
4. Dress with olive oil and fresh squeezed lemon juice. Serve with a piece of crusty bread and enjoy!
One of the most nutritious plants in the world. Dandelion greens are amazing for the liver, have antioxidant and anti-inflammatory properties, and also aid in blood pressure and blood sugar regulation.