Everything you need to know about buying, storing, prepping, and cooking dandelions.

Everything you need to know about buying, storing, prepping, and cooking dandelions.

The nutritional content of dandelion extends to all parts of the plant. It’s a rich source of many vitamins, minerals, and fiber.

Dandelions are a rich source of beta-carotene and polyphenolic compounds, both of which are known to have strong antioxidant capabilities that can prevent aging and certain diseases.

Small animal and test-tube studies suggest that dandelion have the significant anti-inflammatory capacity, though more research is needed to better understand how dandelion affect inflammation in humans

Cooked Dandelion Greens

1. Cut the roots from the greens and discard (or use in other recipes).
2. Wash well in cold water.
3. Bring a large pot of water to a full boil and put the greens into the water by the handful.
4. Bring water quickly back to the boil and cook just until wilted, two or three minutes.
5. Drain and run cold water over to stop the cooking.
6. Squeeze as much moisture out as possible.
7. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size.

Tip

These greens may be used as a substitute for spinach or Swiss chard in any number of recipes, from ravioli or lasagne fillings to a simple sauté in olive oil with garlic as a side dish.

SAUTÉED DANDELION GREENS WITH EGGS INGREDIENTS

• 4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
• 2 tablespoons unsalted butter, clarified butter
• 1 large leek, white and light green parts only, finely chopped
• 4 large eggs
• 1/4 cup crumbled feta cheese

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, drain and…Read More

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   Everything you need to know about buying, storing, prepping, and cooking dandelions.

   The nutritional content of dandelion extends to all parts of the plant. It’s a rich source of many vitamins, minerals, and fiber.

   Dandelions are a rich source of beta-carotene and polyphenolic compounds, both of which are known to have strong antioxidant capabilities that can prevent aging and certain diseases.

   Small animal and test-tube studies suggest that dandelion have the significant anti-inflammatory capacity, though more research is needed to better understand how dandelion affect inflammation in humans

   Cooked Dandelion Greens

   1. Cut the roots from the greens and discard (or use in other recipes).
   2. Wash well in cold water.
   3. Bring a large pot of water to a full boil and put the greens into the water by the handful.
   4. Bring water quickly back to the boil and cook just until wilted, two or three minutes.
   5. Drain and run cold water over to stop the cooking.
   6. Squeeze as much moisture out as possible.
   7. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size.

   Tip

   These greens may be used as a substitute for spinach or Swiss chard in any number of recipes, from ravioli or lasagne fillings to a simple sauté in olive oil with garlic as a side dish.

   SAUTÉED DANDELION GREENS WITH EGGS INGREDIENTS

   • 4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
   • 2 tablespoons unsalted butter, clarified butter
   • 1 large leek, white and light green parts only, finely chopped
   • 4 large eggs
   • 1/4 cup crumbled feta cheese

   INSTRUCTIONS

   1. Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, drain and…Read More https://ift.tt/2OqOb8x