Eaten raw, they are wonderful tossed into salads where they add spice and interest. Lightly boiled, sprinkled with salt and a bit of cider vinegar make an easy and delicious side dish. In France, where dandelion greens are still very popular - they are often lightly sautéed with bacon and garlic. They can also be used as a substitute for spinach, swiss chard and kale in almost any dish.
Dandelion greens are a nutritional powerhouse. The plant has been used since antiquity as a diuretic, a liver tonic, to treat skin conditions and a whole host of other health problems.
They are packed with vitamins and minerals. One cup of cooked dandelion greens has more calcium than a cup of cottage cheese but only 34 calories. It provides 12% of the fiber, 19% of the iron and 28% of the Vitamin C that (averaging for adults and children) the USDA suggests that we get in our diets each day. Dandelion provides more vitamin A than an equal amount of kale, collard greens or summer squash, giving you 85% of the daily recommended intake.
The one cup serving also contains 2.1 grams of protein, many minerals including potassium, magnesium and phosphorous as well as vitamin E, thiamin, riboflavin, B-6 and folate.
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