As I mentioned in my last post, number 108 on my Mighty Life List is to try 10 foods I've never had before.
I picked up the first one on Sunday, Dandelion Greens. Organic Dandelion Greens.
These have never really appealed to me to be honest because I have heard they are quite bitter. But I saw them and figured why not?
Dandelion greens are really quite good for you. They are high in Vitamins A, C and K and are a source of Calcium and Iron. Suggested uses are as a leaf in salads, or boiled, sauteed or steamed.
Vicki from A Work in Progress kindly shared her recipe for them, and it goes like this:
Boil the greens in salted boiling water for 1-2 minutes (I got interrupted and mine boiled more like 7 minutes). Drain and rinse with cold water. Squeeze with your hands to remove water.
Heat some olive oil over medium heat in a skillet. Add garlic (I used 5 cloves) and a pinch of hot pepper flakes. Cook until the garlic is fragrant. Add the greens, stir and cook until the greens are heated through. Season with salt and pepper.
Vicki suggests topping with some parmesan cheese which I forgot to do. I wish I had. I will next time.
These were pretty good! There was a slight bitterness to them, but I really liked the garlic and peppers. I ate these with some leftover mishmash foods, but I could see this going really well with some pasta (again as suggested by Vicki) or a steak or pork chop.
I picked up the first one on Sunday, Dandelion Greens. Organic Dandelion Greens.
These have never really appealed to me to be honest because I have heard they are quite bitter. But I saw them and figured why not?
Dandelion greens are really quite good for you. They are high in Vitamins A, C and K and are a source of Calcium and Iron. Suggested uses are as a leaf in salads, or boiled, sauteed or steamed.
Vicki from A Work in Progress kindly shared her recipe for them, and it goes like this:
Boil the greens in salted boiling water for 1-2 minutes (I got interrupted and mine boiled more like 7 minutes). Drain and rinse with cold water. Squeeze with your hands to remove water.
Heat some olive oil over medium heat in a skillet. Add garlic (I used 5 cloves) and a pinch of hot pepper flakes. Cook until the garlic is fragrant. Add the greens, stir and cook until the greens are heated through. Season with salt and pepper.
Vicki suggests topping with some parmesan cheese which I forgot to do. I wish I had. I will next time.These were pretty good! There was a slight bitterness to them, but I really liked the garlic and peppers. I ate these with some leftover mishmash foods, but I could see this going really well with some pasta (again as suggested by Vicki) or a steak or pork chop.
