If you grow an organic garden, you can pick dandelion greens for this recipe for months on end and enjoy the herbal detoxifying benefits of the leaves of this wildflower. For the most tender and less bitter taste, pick the leaves before the buds form.
But if pesticides are being used around you, forget about it. It is simply not worth the risk.
Purchase your dandelion greens at a farmer’s market.
You can make this stir fry in a wok or a frying pan.
I commend this recipe to you – and like any posts on this blog – the recipes will be mine, for we are home-cooking all the time!
Now it’s spring and a time when our hearts and taste buds crave green, fresh flavors.
I think that you’ll find that this recipe is not only quick and easy, but imaginative enough to capture the attention of weary vegetable eaters.
If you have 15 minutes, you can make this verdant dish:
2 bunches of fresh dandelion greens
1 small onion
1 Florence fennel bulb plus stalks and reserve fennel “weed”
1-2 tablespoons of coconut oil
2 tablespoons of raisins
Salt, Bragg’s Aminos, and/ or pepper to taste
Melt coconut oil in pan, add onions and fennel, and sauté over medium heat until tender.
Stir in chopped dandelion greens and cook until wilted.
Season, with salt, pepper, and/ or aminos. (We are fans of Bragg’s Aminos in our house.)
Add raisins, and stir again briefly over low heat.
During the summer, make this recipe with mustard greens, sorrel, spinach, kale, collard or other greens.
A tablespoon of nuts such as almonds or walnuts make an excellent addition.
Garnish with fresh chive flowers, if you have them.
And reserve the fennel “weed.”
We will talk about this herbal delight in an upcoming blog.
Maria Jacketti a.k.a. “Teal Cat”