Sautéed Dandelion Greens with Shallots

It’s remarkable how many edible plants surround us in our everyday lives. Though we consciously choose to develop a sustainable garden on our property, even those whose aim is simply to maintain an elegant outdoor surrounding to compliment their home or a fun-filled play area for their children may have edibles within their reach. Dandelions are such an example, and one whose qualities as a valuable bitter green are often disregarded. You can find dandelions growing in just about every climate; they are hearty and prolific in variable conditions. Kids amuse at blowing their dried seeds laced with their wishes into a gentle summer breeze. Adults often find them pesky lawn and garden intruders, robbing the soil of nutrients meant to fortify planned garden varieties.

The value of bitter greens in our diet is not as emphasized as it once was, or as it continues to be in some cultures. While in regions of Ireland, for example, one can still find creamed dandelion greens on many menus, the general Western diet has a reduced presence of bitters, often limited to the intake of coffee, wine, beer and dark chocolate. Bitter greens, or “bitters” as they may be known, have been used for centuries as a digestive stimulant through the effect of taraxacin, a bitter substance that is found in dandelion and other bitter greens. When the bitter taste is registered on the tongue, it triggers the flow of bile from the liver to the gallbladder, along with hydrochloric acid from the stomach. Asian philosophies believe that not integrating enough bitters into one’s diet can lead to various digestive diseases.

Dandelion roots are helpful in cleansing the colon and detoxifying medications from the body, as any occasion that leads to reduction in digestion time in turn improves the absorption of nutrients and removal of waste. Bitter greens also contain choline, an agent that stimulates liver function, as well as inulin and levulin, which are starch-like substances that may aid in balancing blood sugar levels.  They are rich in minerals and vitamins, particularly calcium and vitamins A, C, K and B2. Dandelion greens have been used as a diuretic, and this effect has been useful in lowering blood pressure and relieving premenstrual fluid retention.

Sautéed Dandelion Greens with Shallots

1 bunch fresh organic dandelion greens

1 T. organic olive oil

1 large organic shallot, sliced

Sea salt and fresh ground organic pepper

In a large sauté pan, heat olive oil on medium-high heat. Add the shallot and sauté until it gains a translucent glow then add in the dandelion greens. Sprinkle with sea salt and pepper to taste, stirring to evenly sauté the greens. Serve warm.

Bon appetit!

©2010 Taylor Donovan

source: taylorstable.com