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Ever tried cooking with dandelion greens? They're a hidden gem in the world of leafy greens, packed with nutrients and a unique, slightly bitter flavor. This simple recipe transforms them into a delicious side dish with just a few ingredients. Let's dive in and whip up something tasty!
What You Will Need
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What you will need to make dandelion greens recipe
Olive oil: Adds a rich, smooth base for sautéing, enhancing the greens' flavor and preventing them from sticking to the skillet.
Garlic: Provides a fragrant, savory depth that complements the slight bitterness of the dandelion greens, making the dish more flavorful.
Dandelion greens: The star of the dish, offering a unique, slightly bitter taste packed with nutrients and a vibrant green color.
Tools and Instruments Required
What tools/instruments will be needed to make dandelion greens recipe
- Skillet: Essential for sautéing the greens and garlic, ensuring even cooking and flavor infusion.
- Wooden spoon: Helps stir the greens and garlic without scratching the skillet, maintaining even heat distribution.
- Chef's knife: Needed to chop the dandelion greens and mince the garlic efficiently and safely.
- Cutting board: Provides a stable surface for chopping greens and mincing garlic, keeping the kitchen counter clean.
Dandelion Greens Recipe
Ingredients:
Main Ingredients
- 1 bunch Dandelion Greens washed and chopped
- 2 tbsp Olive Oil
- 3 cloves Garlic minced
- 0.5 tsp Salt to taste
- 0.25 tsp Black Pepper to taste
Instructions:
- 1. Heat the olive oil in a skillet over medium heat.
- 2. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- 3. Add the dandelion greens and cook until wilted, about 5-7 minutes.
- 4. Season with salt and black pepper to taste. Serve warm.
Notes:
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Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Wash and chop greens in advance.
- Store in an airtight container in the fridge for up to 3 days.
- Mince garlic ahead and keep in a small container.
Freezing Instructions
- Blanch dandelion greens for 2 minutes in boiling water.
- Immediately transfer to ice water to stop cooking.
- Drain and pat dry.
- Place in a single layer on a baking sheet, freeze until solid.
- Transfer to a freezer bag, remove as much air as possible.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before using.
Dandelion greens are packed with vitamins A, C, and K, making them a nutritional powerhouse. Cooking them with olive oil helps your body absorb these fat-soluble vitamins more efficiently.
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