I ate this little side last night with my Butternut Mac ‘n’ Cheese, and again today with my lunch. I’m a huge fan of marinated, raw greens. Kale salad is what most of us are the most familiar with – softening raw kale leaves with lemon, oil and salt to create an almost “cooked” texture. Well, not so news-y newsflash – you can do that to any type of greens!
I eat probably a literal ton of kale on a regular basis, but I like to switch it up sometimes. I think of dandelion greens as a spring-y green, but I grabbed some at the store this week anyway, just for a change.
Bitter greens like dandelions are amazingly good for the liver, and the whole digestive system. I’m looking forward to a little spring liver cleanse, and this little dandelion greens side is definitely going to be on the menu!
Wilted Lemon-y Dandelion Greens
1 bunch dandelion greens, rough chop
juice 1 lemon
1 tsp olive, hemp or flax oil
salt, to taste
Roughly chop dandelion greens into 1-2 inch pieces. Lightly massage lemon, salt and oil into the greens, allow to soften for a few minutes. This takes less time and requires a lighter hand than the old massaged kale salad, but the longer you let the greens sit the more of a “cooked” feel they will take on.
This is a great base for a bigger salad, or a good little side with a larger meal.
I’m as guilty of this as the next guy, but it’s so important to eat a variety of foods, not just our same old same old every day, and this goes for healthy stuff like greens, too! Yeah, kale is totes the bomb, but if we just eat kale every day and don’t try any different greens, while still pretty great, our nutritional variety is definitely lacking! So, y’know, grab some dandelions or some arugula, or something else green you don’t usually both with, and go to town!