Dandelion Greens

Dandelion greens are lightly sautéed with garlic and olive oil, creating a flavorful and nutritious dish perfect for a midnight snack. This Paleo-friendly recipe highlights the unique bitterness of the greens, balanced with a hint of lemon and the warmth of chili flakes.

Ingredients

• Dandelion greens - 200 grams
• Extra virgin olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Red pepper flakes - 1/4 teaspoon
• Sea salt - to taste
• Black pepper - to taste

Steps

1. Wash the dandelion greens thoroughly under cold water to remove any dirt or grit. Pat dry with a clean kitchen towel.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Add the dandelion greens to the skillet and toss to coat them with the olive oil and garlic. Sauté for about 5-7 minutes, or until the greens are wilted and tender.
5. Sprinkle the red pepper flakes, sea salt, and black pepper over the greens, and stir to combine.
6. Remove from heat and drizzle with lemon juice before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 80 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A, C, and K, promoting overall health and immunity.
• Contains antioxidants that help combat oxidative stress and inflammation.

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