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Dandelion Greens, BUNCH
Spring Detox Time!
High on the nutritional barometer
Leaves should be rinsed in cool water, dried thoroughly, and stored in an open bag. Wrap them loosely in damp paper towel, if you'd like. They'll keep for a few days in the fridge. Be sure the temperature isn't too cold (the leaves will freeze), and for extra insurance against icy tips, store them in the crisper.
Dandelion greens may not be as versatile as lettuce or spinach, but they are not limited in their use and should be considered for both raw and cooked applications. The green's assertive nature can be balanced by sweet flavors and rich foods such as cheese and bacon. Dandelion greens work well in a salad mixes paired with pears, apples and stone fruits. They can be wilted or baked. They make a great gratin cooked with bacon cheese and cream. Other complimentary pairings include citrus, sherry vinegar, tart dressings and creamy dressings, olive oil, shallots, fennel, white beans, tomatoes, chiles and garlic. To lessen bitterness, drop dandelion greens into boiling water; boil until tender; drain; cover with ice water and drain again. Chop; set-aside until ready to use.
Dandelion greens are rich in Vitamin C, K and A as well as omega-3 and omega-6 fatty acids, and protein. They have also historically been valued for their medicinal qualities. Dandelion greens act as a natural diuretic and they help boost digestion. They also reduce swelling and inflammation and support healthy teeth, gums and skin. Low in calories, dandelion greens contain about 35 calories per cooked cup. These greens offer a high amount of vitamin A, some B vitamins, minerals, fiber, protein, choline, pectins, insulin, carbohydrates, calcium, potassium and a moderate amount of vitamin C.