Did I get your attention? Awesome, that’s my intention.

What if I told you that by eating this ‘weed’ as part of your daily diet you could;
Encourage weight loss, detoxify your liver, cleanse your blood, improve gastrointestinal health, dissolve kidney stones, cleanse your skin, eliminate acne, dramatically reduce acid indigestion and reduce serum cholesterol by half??

Honestly, this really is ONE POWERFUL WEED!

I’m talking about Dandelion. Yup, that pesky one that messes up your perfectly manicured lawn. Dandelion greens are a staple in Greek and Italian cuisine, but not a terribly popular staple in the SAD (Standard American Diet) Oh, how SAD that is!

But how do Dandelion Greens taste?

Well, I am glad you asked. Honestly, dandelion greens are an acquired taste, which is a nice way to say that they typically taste terrible.

If you are new to the leafy green world Dandelion is not your starter green.

Dandelion greens are kind of like Crane pose in yoga. You wouldn’t attempt Crane in your first few yoga classes, or else this would happen:
(Sorry Karen, I couldn’t resist finding a way to get this photo into a blog)

Karen + Bikini = Crane Fail

As you increase your yoga practice and get accustomed to the Crane pose it suddenly feels almost effortless, at least that’s what I’ve been told, (I will report when I successfully find Crane effortless.)

Well Dandelion Greens are the Crane pose of the dark leafy green world. They are so worth the practice and once you get used to them and your taste buds adjust to their pesky bitterness you grow to love them, I dare say even crave them!

So let’s get to it. This recipe is a great way to get your taste buds ready for these green leaves of nutrition goodness. Traditionally dandelion greens are paired with fat, the fat helps break through that bitterness. This is my pairing; bitter greens with sweet creamy goodness.

Now get in that kitchen and try something new. If you have a favorite dandelion recipe I’d love to hear, please share below.

Happy Green-ing