In a large pot, bring 6 cups of salted water to a boil.
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 a bowl of cold water and swish to get rid of any dirt or sand. Drain off and add to the pot of boiling water.
Bring water back to a 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.
Dress with tahini and freshly squeezed lemon juice. Add a splash of apple-cider vinegar if you prefer. Enjoy!
Notes:
Nutritional Highlights:
Dandelion greens
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.
