Dandelion greens — yes, that very same pesky weed that messes up your perfectly manicured lawn — are detoxification powerhouses that explode with a diversity of nutrients. So nutrient dense, in fact, that I often wonder why they don't receive the same glory as kale.
Then I tasted them. They're bitter. If you happen to have grown up eating dandelion (perhaps if you grew up in Greece or parts of Italy), your palette may have adjusted to the bitter bite. If not, I have a solution.
When you pair dandelion greens with the right flavors, like rich fat (think bacon or duck fat) or pungent cheese, or even creamy nut butters, you'll tame the bitter just enough to make it oh-so-pleasing.
In this recipe, the bitter is tamed by creamy goat cheese and juicy sweet nectarines. It is, in a word, divine. Make this recipe once and you will run back to the market to scoop up all the dandelion greens that other, not-so-savvy folks have left behind.
- 1 bunch of dandelion greens, bottom one inch cut off
- 1/2 onion, sliced
- 1 nectarine, chopped
- 2 tablespoons of goat cheese
- 1 teaspoon of extra virgin olive oil
- sea salt
- black pepper
- 1 tablespoon of water
- a tiny pinch of stevia
Wash dandelion greens and chop into 1-inch pieces.
In a large saute pan, over medium-low heat, saute the onions in olive oil.
Cook for 5 minutes
Sprinkle with salt and stevia
Add water to pan, stir until water dissolves continue cooking onions until they are tender, and have taken on a bit of color (about 10 minutes)
Add dandelion greens and cook for 4 minutes.
Add nectarine and 1 1/2 tbsp of goat cheese, cook until cheese melts.
Season with salt and pepper.
Remove from heat and top with remaining goat cheese.