Yes, you should eat dandelions!
I’ll never forget Yiayia coming to visit from Greece and seeing fields FULL of weeds, a.k.a dandelions, and saying out loud, “Look at all the beautiful horta! We’ll have food for weeks!” Yes, I grew up eating dandelions; well not the flower itself, it was their beautiful green leaves that I grew to love at a very young age. I’m almost 100% sure though that I wasn’t the only one enjoying a plate of Greek-style dandelion greens as they seem to be a staple in every Greek household. I’ve always loved the taste but I had no idea at such a young age how amazing they actually were for the body. Since growing up and having children myself, I admit that I make my kids eat them too. 😉 No, it’s not just because I’m Greek and grew up eating them myself, but mostly for the endless health benefits dandelion greens have to offer.
Dandelion greens are known for their cleansing properties, their anti-inflammatory effects and helping in keeping the body alkaline. And if that isn’t enough to get you to try a plate, dandelion greens are loaded with antioxidants, are rich in iron, high in calcium, and contain many other vitamins essential to our overall health. Yes, you can just add them raw to smoothies, but personally I find it hard to mask the bitter taste. I like to enjoy them boiled, topped with a squeeze of lemon juice, some extra virgin olive oil and a dash of Himalayan pink salt. Yummm……
Here’s how to make them:
- Wash all your greens (about 2-3 lbs) well before cooking and trim about 1 inch off the stem. (I like to soak mine in the sink for about 10-15 minutes with about 1/4 cup of vinegar. ) Make sure to throw away any brown greens before soaking.
- While your greens are soaking bring a large pot of water to a boil.
- Remove your greens from the sink and place into a colander for a quick rinse. Then submerge the greens into your pot of boiling water.
- Boil until greens a soft and stems are tender. (About 10 minutes)
- Remove from pot and serve on a platter topped with a squeeze of lemon juice from one lemon, 2 tbsp of extra virgin olive oil and a dash of Himalayan pink salt.
Serves 4 (Or in my case, it serves just one. LOL) 😉
PureSense Health Clients- 1 Serving Dandelion Greens = 3 Veggies + 1 Fat