Simple Sauteed Dandelion Greens

Dandelion greens provide excellent nutrition including:

• Vitamins A, C, and K

• Minerals like calcium, potassium and iron

• Rich in cancer-preventing antioxidants that actively fight cancer cell growth

• Supports liver function and natural detoxification

This preparation method helps optimize both flavor and nutrients:

The quick blanch balances the natural bitterness while preserving the greens' nutritional value. The mineral-rich blanching water can be saved for soups or broths. Extra virgin olive oil provides healthy fats that enhance absorption of fat-soluble vitamins, while fresh garlic and a touch of red pepper flakes add complementary flavors and beneficial compounds of their own.

Ingredients

• 1 bunch dandelion greens

• Extra virgin olive oil: Its healthy fats help your body absorb the greens' fat-soluble compounds that fight cancer cell growth

• Fresh garlic: Activates enzymes that make the greens' antioxidants more bioavailable

• Red pepper flakes: Their capsaicin works synergistically with dandelion's bitter compounds to boost anti-inflammatory effects

• Quick heat: A gentle sauté preserves heat-sensitive nutrients while making others more accessible

METHOD

1. Bring a pot of salted water to boil

2. Blanch greens for 1-2 minutes, then shock in ice water (this preserves their bright color and nutrients)

3. Warm your EVOO in a pan with sliced garlic and a pinch of red pepper flakes

4. Add blanched, dried greens

5. Sauté just until warmed through and fragrant, slightly wilted

6. Finish with sea salt and a squeeze of lemon

This preparation method, passed down through generations, delivers maximum nutrition with minimal fuss. It works beautifully with any bitter green - from dandelion to Swiss chard.