Dandelion Greens with Sauteed Mushrooms and Tomatoes
When I made this yummy dish I left out the ginger and used a shake or two of dried ginger, plus an onion instead of a shallot because that’s what I had in the house. I also added two cloves of garlic and one additional bunch of dandelion greens. One of the best things about trying new recipes is making them your own!
1 Lb Dandelion Greens, washed
8 Oz Baby Portobello Mushrooms, sliced
1 Cup Cherry Tomatoes, halved
4 Cloves Garlic, chopped
1 Tbsp Ginger root, minced
1 Cup Shallots, sliced
1 Tbsp Olive Oil
A Dash or two of Red Pepper Flakes
Salt & Black Pepper to taste
1. Wash dandelion greens & cut off ends. Coarsely cut greens into halves or thirds (smaller pieces are easier to eat).
2. Bring a medium size pot of salted water to boil. Add dandelion greens and cook for about 3-5 minutes. Immediately after boiling the greens, plunge them into cold water to stop them from cooking. You can also run them under cold water.
3. Heat oil in a skillet over medium-high heat; add garlic, ginger and shallots. Cook until fragrant and shallots are a bit caramelized. Add mushrooms and cook for until golden. Stir in tomatoes; cook until tomatoes are soft
4. Add dandelion greens; toss veggies until well mixed. Season with salt, pepper and red pepper flakes. Enjoy!
Dandelion is so good for your liver and the mushrooms are good for the spleen. Good recipe for the new year after the holidays!
100g of raw dandelion greens packs a nutritious punch:
203% (DV) Vitamin A
973% (DV) Vitamin K
58% (DV) Vitamin C
15% (DV) Riboflavin
13% (DV) Vitamin B6