Quick and nourishing, this dandelion greens recipe worked really well. The maple syrup offsets any bitterness, and the Korean red pepper flakes add a “to die for” additional flavour. Red chilli flakes won’t work nearly as well!
Dandelions are one of my go-to plants. Simply because when I want a bit of wild nutrition they are so easy to find. Gather the young leaves before the plant has fully matured, otherwise, they might have a wee bit of toughness to them.
The ‘greens’ contain vitamins A, C, E, K, B6, beta carotene, folate, thiamine, riboflavin, calcium, iron, potassium and manganese. REF
- 150g chopped dandelion greens
- 2 tablespoons of olive oil
- 3 cloves of garlic (crushed)
- 1 teaspoon of Korean red pepper flakes
- 2 tablespoons of dandelion vinegar or white wine vinegar
- 2 tablespoons of organic maple syrup
- A small handful of chopped toasted hazelnuts or pine nuts.
- Thoroughly wash the dandelion leaves. I like letting them soak in a sink full of cold water for about 30 minutes. Then, using scissors cut them into thirds or rip them with your hands. Then remove excess water by using a salad spinner.
- Heat the olive oil in a large pan and add the crushed garlic and Korean red pepper flakes. Stir briefly making sure they don’t burn.
- Then add the dandelion greens and stir in well, and allow to wilt. Takes between 1 and 2 minutes.
- Next, add the vinegar and maple syrup, toss so everything is mixed well, and serve.
- Top with toasted hazelnuts or pine nuts.
Serves: 2 as a side dish