This dandelion recipe is a must if you are looking for some variety and want to try a healthy side dish. People think of them as being a common weed, but it is more than that. It is also extremely healthy. This recipe was passed down from my grandmother. I was introduced to this recipe when I was just a kid. The combination of the citrus and extra virgin olive oil is so refreshing, its perfect during the Summer months.
To prepare for this dish, start by washing the dandelion carefully. You may even need to triple wash it. You can also look into buying dandelion already pre-cut and washed at the grocery stores, but it is not easy to find. I usually find it unwashed in bushels at the local Middle Eastern grocery stores. I have yet to find this at non specialty grocery stores.
Once washed, cut off any hard stems and set aside. Fill a stock pot with water and bring it to a boil. Add the washed greens and reduce the heat to medium and cook for about 10 minutes or until done. Drain. Add cold water to cool off and to stop the cooking process. Shake off the excess water and place it in a serving dish. Once cooled, drizzle the extra virgin olive oil, lemon juice, and salt. Mix.
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