Introduction:
Often dismissed as a pesky weed, the humble dandelion is actually a nutritional powerhouse hiding in plain sight. Revered in herbal medicine and gaining popularity in modern kitchens, dandelions offer a range of edible parts—from leaves to roots—each with its own unique health benefits and culinary uses. Discover how to transform this golden gem into a delicious and healthful recipe.
Ingredients:
2 cups fresh dandelion greens (young leaves preferred)
1 tbsp olive oil
2 cloves garlic, minced
1 tsp lemon juice
Salt and pepper to taste
Optional: pinch of chili flakes or toasted nuts for garnish
Instructions:
Rinse the dandelion greens thoroughly to remove dirt and bitterness.
Blanch the greens in boiling water for 1-2 minutes, then drain and pat dry.
Heat olive oil in a skillet over medium heat.
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