One of the things that I love most about this time of year is the bounty of fresh greens. Everywhere you look at the farmers market, booths are exploding with baby kale, collards, perky lettuce, spinach, and dandelion greens. Dandelion greens are a bitter green that, you guessed it, come from the dandelion plant. (Yes, that same “weed” that grows in your yard makes a wonderful side dish for dinner!) You can find them in spring and early summer and most health food stores even carry them.
You could also pick your own dandelion greens, but if you do this make sure you are picking them from somewhere that has not been exposed to chemicals or pollution. It is best to avoid areas near traffic (like freeways and roads) or near train tracks. There are some great books about foraging for wild plants (I really like Wild Edibles by Sergei Boutenko). I highly recommend doing your research before getting too adventurous.
- 1 pound young dandelion greens
- 1 teaspoon mustard seeds
- 1 teaspoon olive oil + more for drizzling
- 2 Tablespoons Bragg Liquid Aminos
- 2 Tablespoons maple syrup
- Salt and pepper to taste
- Thoroughly wash and chop the dandelion greens into 2-inch pieces. Remove any tough or long stems.
- Place a pan over medium heat and toss in mustard seeds, toasting gently until they release their fragrance – about two minutes. Transfer mustard seeds to a bowl to cool while you prepare the remaining ingredients.
- Add a teaspoon of olive oil to the pan. Add the greens and saute for about 5 minutes. Remove from heat and continue stirring until the greens are thoroughly wilted.
- Mix Bragg Liquid Aminos and maple syrup together. Toss with greens. Sprinkle mustard seeds, salt, and pepper over greens as desired. Drizzle with additional olive oil (if desired) just before serving.