After returning home with my greenery, a quick internet search revealed that dandelions are an incredible herb. Traditionally they are used as a diuretic, improve kidney and liver function, aid digestion, stimulate appetite, act as a mild laxative, and the list goes on. Recent research indicates dandelion can be used for weight loss, normalizing blood sugar, lowering cholesterol, and as a disinfectant. [1, 2, 3]. Nutritionally, they are an excellent source of calcium, iron, potassium, manganese, vitamins A, B3, B6, C, E, K, thiamine, riboflavin, and folate [4, 5]. That only scratches the surface. Take home message: eat more dandelions!
Problem being, dandelion greens are really quite bitter. Young greens aren't so bad, and are often found in "spring mix" salad greens. The greens I bought were older, and when I sauteed them up with some garlic salt & pepper like I would normally do with spinach, kale, or collards, they were much more bitter than I would like. I figured to make them more palatable, they would need to be paired with something sweet. Tonight's dinner was an overwhelming success!
Sweet Potato and Dandelion Saute
1 sweet potato
1 tsp rosemary
1 cup dandelion greens
1 cup other greens (I used beet greens)
1/4 cup diced red onion
1-2 cloves minced garlic
Roast the sweet potato with the rosemary in the oven until soft.
Saute onion for a few minutes in a bit of olive oil. Add garlic, saute for 30 seconds. Add greens and cooked sweet potatoes, toss until greens have wilted. Salt and pepper to taste and enjoy!