Add garlic and sauté until fragrant.
Add the greens and stir-fry for 3-4 minutes.
Season with salt, pepper, and lemon juice.
Serve warm, topped with optional chili flakes or nuts for added flavor and crunch.
Serving and Storage Tips:
Serve as a side dish or mix into grain bowls, omelets, or pasta.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove or enjoy cold in a salad.
Variations:
Add sautéed onions or mushrooms for a richer flavor.
Mix with other leafy greens like spinach or kale.
For a twist, use the dandelion roots to make a roasted root tea or coffee substitute.
FAQs:
Q: Are all dandelions safe to eat?
A: Yes, if they haven’t been treated with pesticides or herbicides. Always harvest from clean, chemical-free areas.
Q: Can I eat dandelions raw?
A: Absolutely! Young leaves are great in salads. Older leaves may be bitter and better cooked.
Q: What are the health benefits?
A: Dandelions are rich in vitamins A, C, and K, and are known for supporting digestion and liver health.
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