DANDELION GREENS WITH A KICK
Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.
Provided by TTV78
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
- Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
- Sprinkle greens with Parmesan cheese to serve.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 12.4 g, Cholesterol 8.5 mg, Fat 10.8 g, Fiber 4.3 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 1330.4 mg, Sugar 1.4 g
DANDELION DRESSING
This is made in early spring, usually Easter, when the new dandelions are sweet and crisp. It is from my grandma, Callie Brosius, who was Pennsylvania Dutch and a great cook. This is usually served with boiled potatoes with ham at Easter.
Provided by Cookerof2
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Fry bacon in a large skillet set over medium heat until crisp. Remove from the pan and drain on paper towels. Reserve about 3 tablespoons of the drippings in the skillet.
- In a medium bowl, whisk together the eggs, sugar, salt, mayonnaise, and cider vinegar. Set aside. Heat the bacon grease in the skillet over medium heat. Whisk in the flour until smooth. Cook, stirring constantly, until the flour is browned, about 10 minutes.
- Gradually whisk in the milk so that no lumps form and bring to a boil while stirring constantly. Pour a little hot milk into the egg mixture, whisking constantly; transfer egg mixture to the skillet. Crumble the bacon into the skillet and add the dandelion greens. Cook and stir just until the greens are wilted and heated through.
Nutrition Facts : Calories 723.5 calories, Carbohydrate 43.9 g, Cholesterol 138.8 mg, Fat 55.3 g, Fiber 3.1 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 1111 mg, Sugar 30.7 g
DANDELION VINEGAR
Looking for a delicious, inexpensive way to boost your mineral intake? Try making some herbal vinegars. While minerals like calcium are not easily extracted in water, they dissolve quite easily into vinegar. For centuries, wise women have used apple cider vinegar combined with mineral-rich herbs, in place of calcium supplements to help build stronger bones. (It is said that a tablespoon of herbal infused vinegar has as much calcium as a glass of milk!). "Adding vinegar to your food actually helps build bones because it frees up minerals from the vegetables you eat. Adding a splash of vinegar to cooked greens is a classic trick of old ladies who want to be spry and flexible when they're ancient old ladies. In fact, a spoonful of vinegar on your broccoli or kale or dandelion greens increases the calcium you get by one-third." -- Susun Weed
Provided by BecR2400
Categories Greens
Time 15m
Yield 1 quart, 10 serving(s)
Number Of Ingredients 3
Steps:
- Fill a glass jar with your choice of fresh herbs. To get the most nutrients from your herbs, chop them into small pieces first. It is crucial to completely fill your jar with herbs. I like to use single herbs at a time, leaves, roots & flowers. Some people like to combine several herbs.
- You can use fresh thyme, oregano, rosemary or dill to make a savory vinegar that's very tasty in salad dressings or marinades. -Or- fresh nettle, chicory, burdock, mustard greens, kale, lambs quarters etc. (or dandelion greens!) will be more nutritive and tonic. Experiment with single herbs at a time to find your favorite!
- Pour room-temperature apple cider vinegar over the herbs until it is full to the top. Cover your jar with a plastic screw-on lid. Don't use metal lids because they react to the vinegar in a nasty way! Alternatively, you can use several layers of plastic or wax paper held on with a rubber band, or even a cork if it fits tightly enough. If you use unpasteurized vinegar you may get a film that forms at the top of what is called, 'the mother'. Simply skim it off when you decant.
- Label your vinegar with the date and the type of herbs you used.
- Place jar in a dark place like a kitchen cupboard or pantry shelf for 6 - 8 weeks.
- Strain out the herbs and bottle your vinegar. (Again, avoid metal lids.).
- Some people like to eat the 'pickled' herbs rather than discard them. Decide for yourself.
- Using Herbal Vinegars:.
- ~ Add a splash to cooked greens.
- ~ Use them in your salad dressing.
- ~ Add to cooked beans or stir fry.
- ~ Dilute in a small amount of water and drink them down.
- Herbal Remedies DANDELION: The leaves of the dandelion plant are a powerful diuretic. The roots are a blood purifier which helps remove toxins from the liver and kidneys. Because it is high in vitamins and iron, this herb is useful for treating anemia. It's diuretic properties make it a useful treatment for bladder infections. A bitter, appetite stimulant, this herb increases production of bile to help relieve constipation, gallstones, hemorrhoids and IBS. The root of this herb is often combined with milk thistle in a tincture form for stimulating and detoxifying the liver. The flowers contain a substance called helenin as well as vitamins A and B-2 (riboflavin), which may be helpful in treating night vision problems. In the spring dandelion leaves and roots produce mannitol, a substance used in the treatment of hypertension and a weak heart. herbalremedies.com.
Nutrition Facts :
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