This wild, wispy herb has delicate leaves and a fine stem, with a bold and peppery taste that sharpens with age, making it a great addition to salads or pesto. Dandelion greens are also rich in vitamin C, fiber, potassium, iron, calcium, magnesium, zinc and phosphorus.
Keep the greens in the refrigerator in an airtight bag lined with paper towels to absorb the moisture to keep fresh for up to five days.
Rinse or soak the greens in cold water, discarding wilty or slimy leaves. After soaked, pat or spin dry and chop into thin ribbons.
Dandelion greens can be mixed into salads with dried fruit and toasted nuts, or even baked with rich flavors or blended into pesto.
|Serving Size||1 1/2 cups, chopped|
|Calories from Fat||5|
|Total Fat 0.5g||1%|
|Saturated Fat 0||0%|
|Trans Fat 0||0%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 3g||12%|
Dandelion greens support vision, regulates blood pressure, are a natural diuretic and a good source of calcium, fiber, and protein,