RECIPES
Pesky Weed or Valuable Herb? Dandelions have surprising benefits Story by Shannon Serpette
T
o some, the much-maligned dandelion has an undeserved bad reputation – it’s been used for centuries in traditional medicine and as a nutrient-dense food source. To others, dandelions are the bane of their existence, popping up in well-maintained yards and costing hundreds of dollars per year to eradicate through chemical lawn treatments. But embracing, instead of removing, dandelions can come with some benefits. They make an excellent and free addition to your diet and are great sources of vitamins C, A, and K. They also contain other helpful vitamins and miner-
als, such as vitamin E, folate, iron, potassium, calcium, and more. While dandelion greens have a distinctive bitter taste, they’re delicious if you prepare them well. If you’re allergic to dandelions, it’s best to avoid eating them, but everyone else can give them a try. You should harvest them in the spring for the most tender leaves. And if you’re picking them from your yard instead of buying them at a farmer’s market, make sure they haven’t been sprayed with pesticides. Here are some great dandelion-based recipes for you and your family to enjoy.
Spicy Dandelion Greens INGREDIENTS Two teaspoons salt One pound dandelion greens, cut into three-inch pieces Two tablespoons olive oil One tablespoon butter 1/2 onion, thinly sliced 1/4 teaspoon red pepper flakes Two cloves garlic, minced One tablespoon grated Parmesan cheese (optional)
6 May 2022 | Illinois Valley Woman | A NewsTribune Publication
DIRECTIONS Soak the dandelion greens in a bowl of cold water with one teaspoon of salt for 10 minutes and then drain. Bring a large pot of water to boil with one teaspoon of salt. Cook greens until tender for about four minutes. Drain and rinse with cold water until chilled. Heat olive oil and butter in a skillet over medium heat. Add in onion and red pepper flakes and cook until onion is tender. Stir in garlic and cook for one minute. Increase heat to medium-high and add dandelion greens. Cook until the liquid has evaporated, which will take about four or five minutes. Season as you’d like, and add Parmesan cheese if desired.
