Dandelion Greens with Warm Garlic Dressing
Just Google “dandelion greens” and you are faced with a seemingly endless list of health benefits from aiding in digestion to treating diabetes to fighting cancer. This super food has it all, although it comes with a bitter flavor profile. To enjoy dandelion greens you can certainly boil them and then saute as you would spinach, however the more you cook them down, the fewer benefits you receive. Here we’ve dressed the raw greens up with garlic and a few sweet notes which help balance the bitterness. Add some goat cheese and you’ve just made a delicious, nutrient-packed lunch right out of your back yard. Not bad for a weed.
DANDELION GREENS WITH WARM GARLIC DRESSING
1/4 cup extra virgin olive oil
3 large cloves garlic, chopped
1/4 cup raisins
1 tablespoon champagne or sherry vinegar
1/2 teaspoon agave or honey
sea salt and freshly ground black pepper, to taste
dandelion greens, tender leaves removed from any tough stems (about 2 cups, loosely packed)
In a medium skillet over medium-low heat, warm the oil and cook the garlic until it just begins to take on color. Add the raisins and stir for 1 minute until the garlic is lightly golden and the raisins are plump.
Remove from heat and stir in the vinegar, agave, salt and pepper.
Distribute the dandelion greens onto serving plates, top with goat cheese and pour the warm dressing over the top.