Dandelion greens

o o. dandelion reens By Gretchen Roberts ARCH-ViLLAIN OF THE SUBURBAN LAWN, OR SUPERHERB PACKED WITH NUTRIENTS? DISCO...

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dandelion reens

By Gretchen Roberts

ARCH-ViLLAIN OF THE SUBURBAN LAWN, OR SUPERHERB PACKED WITH NUTRIENTS? DISCOVER THE VIRTUES OF THIS PROLIFIC PLANT

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Serving: 1 cup, chopped (55g) Calories: 25 Fat: Og Carbohydrates: 3g Fiher: 2g Protein: l g Added benefits: A good hookup

for vitamins A, C and K, calcium and potassium Spotligbt months: April and May

for tender young greens, but available year-round Fun fact: A USDA bulletin ranks dandelion leaves ahead of both broccoli and spinach in overall nutritional value. Kitchen potential: Mix with other

spring salad greens and toss with homemade vinaigrette, or throw a handful into soup or an omelet.

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a never-ending battle against the lawn invader known as dandelion, chefs and nutritionists are rediscovering the healthful qualities of this bitter much-maligned "weed." Brought to America as a food item in the 17th century, dandelions quickly sowed themselves nationwide. And while many people found its omnipresence annoying, as Ralph Waldo Emerson quipped in 1878, a weed is simply "a plant whose virtues have not yet been discovered." Nothing could be truer of the plant whose name comes from the French dent de lion, or "lion's tooth," for its jagged leaves. Loaded with vitamins and minerals, dandelions also pull diuretic duty by promoting the excretion of water and salt from the kidneys. Plus, they help stimulate digestion. Fresh dandelion leaves taste best when they're picked young. After buds and flowers appear, the plant's bitter flavor becomes more pronounced, and the leaves should he cooked, which mellows them. Cultivated dandelion greens are available in some grocery stores. Look for fresh, crisp leaves with no yellow edges, and store them in the refrigerator for up tofivedays. You can forage for your own too— just don't pull them from an herhicide-soaked yard, a

dandelion green crostim Serves 6(12 slices) The pleasant bitterness of dandelion greens is a taste worth acquiring. This simple appetizer will ease you into the leaves' charms. If you can't find dandelion greens, swap in spinach, which is less bitter but equally delicious. 1 bunch (about 9 oz.) fresh dandelion greens 1 Tbs. water 2Tbs. olive oil 1 clove garlic, mincetl 1 Tbs. fresh lemon juice '>^ tsp. salt 1 baguette, cut into 12 '/^-inch-wide slices 3 hard-boiled eggs, peeled and sliced into 8 pieces each 2 oz. prosciutto, cut to fit baguette slices

1. Cut off stems of dandelion greens, and discard. Rinse leaves well. Chop into bite-size pieces. Place in large skillet with 1 Tbs. water. Cover and steam over medium heat, 6-8 minutes or until greens are wilted. 2. Remove lid, and add oil and garlic to greens. Cook, stirring, 1 minute. Remove from heat. Drizzle lemon juice over greens, and stir in salt. Cool. 3. loast baguettes and place two slices of egg on each. Top with prosciutto and dandelion greens. Serve immediately. PER SERVING: t75 CAL; 9C PROT; 9G TOTAI. FAT {2C SAT. FAT); 15G CARB; 113MG GHOL; 634MG SOD; 2G FIBER; 2G SUGARS

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