Sauteed Dandelion Greens

One of the things that I love most about this time of year is the bounty of fresh greens.  Everywhere you look at the farmers market, booths are exploding with baby kale, collards, perky lettuce, spinach, and dandelion greens.  Dandelion greens are a bitter green that, you guessed it, come from the dandelion plant.  (Yes, that same "weed" that grows in your yard makes a wonderful side dish for dinner!)  You can find them in spring and early summer and most health food stores even carry them.

You could also pick your own dandelion greens, but if you do this make sure you are picking them from somewhere that has not been exposed to chemicals or pollution.  It is best to avoid areas near traffic (like freeways and roads) or near train tracks.  There are many great books available about foraging for wild plants and weeds so I highly recommend doing your research before getting too adventurous.

Dandelion greens can be very bitter, but the more they are cooked, the more palatable they become.  If you are new to bitter greens, you might want to consider boiling them for a couple of minutes and then following the recipe below as boiling will help to reduce their bitterness.  Using a good quality fat like olive oil will also help to cut down on the bitter flavor.  These make a wonderful side dish with some simple rice and beans.


Sauteed Dandelion Greens
Inspired by Nourished Kitchen
Serves 4

1 pound young dandelion greens
1 teaspoon mustard seeds
1 teaspoon olive oil + more for drizzling
2 Tablespoons Bragg Liquid Aminos
2 Tablespoons maple syrup
Salt and pepper to taste

Thoroughly wash and chop the dandelion greens into 2-inch pieces.  Remove any tough or long stems.

Place a pan over medium heat and toss in mustard seeds, toasting gently until they release their fragrance - about two minutes.  Transfer mustard seeds to a bowl to cool while you prepare the remaining ingredients.

Add a teaspoon of olive oil to the pan.  Add the greens and saute for about 1 minute.  Remove from heat and continue stirring until the greens are thoroughly wilted.

Mix Bragg Liquid Aminos and maple syrup together.  Toss with greens.  Sprinkle mustard seeds, salt, and pepper over greens as desired.  Drizzle with additional olive oil (if desired) just before serving.