Sautéed Dandelion Greens

Sautéed Dandelion Greens are a flavorful and nutritious addition to any brunch table, featuring a delightful balance of bitter and savory notes. This dish is not only simple to prepare but also highlights the unique taste of foraged greens, making it a perfect Paleo option.

Ingredients

• Dandelion greens - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red pepper flakes - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Walnuts - 30 grams, chopped

Steps

1. Wash the dandelion greens thoroughly in cold water to remove any dirt or grit, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute, until fragrant.
4. Add the dandelion greens to the skillet, tossing them in the garlic oil. Sauté for 3-5 minutes, until the greens are wilted and tender.
5. Drizzle the lemon juice over the greens, and season with salt and black pepper to taste.
6. Remove from heat and stir in the chopped walnuts for added crunch.
7. Serve warm as a side dish or as part of a brunch spread.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A, C, and K, supporting overall health and immune function.
• High in antioxidants which help combat oxidative stress and inflammation.

Tags