Italian-Style Sautéed Dandelion Leaves

Dandelion greens are extremely nutritious, with an abundance of vitamins A, B complex, C and D; and minerals including iron, potassium, magnesium, calcium and zinc. Dandelion leaves are an extraordinarily rich source of beta-carotene—in fact, the fresh leaves contain more beta-carotene than carrots. Enjoy this perfect fall dish.

DIRECTIONS:

  1. Wash and clean one bunch of dandelion leaves.
  2. Slice into one-inch wide ribbons.
  3. Heat 1-2 tbsp. of olive oil in a large skillet over medium heat. When oil is hot, but not smoking, add 1 tsp. of freshly crushed garlic, dandelion greens, and salt and pepper to taste. Sauté for 2-5 minutes, until greens are tender.
  4. Add a splash of good quality balsamic vinegar and powdered seaweed to taste.
  5. To vary the recipe, add 1-2 ozs. organic crushed tomatoes or 1 tsp. tomato paste while greens are sautéing.