Goat Cheese Creamed Dandelion Greens is a marvel you guys. Also, have you ever had dandelion greens? Yes, I'm talking about the weed dandelion.
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!
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 are quite bitter.
If you are new to the leafy green world Dandelion is not your starter green, but they are so worth the practice. 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.
Pair them with a perfectly ripe nectarine (or a peach will do) and goat cheese – Oh – Mah – Gawd! For realz! This is a really simple recipe, but one totally worth trying. If you are nervous about dandelion greens you could easily make this recipe with 1/2 baby spinach and 1/2 dandelion. You can slowly build up to all dandelion. It's worth it, go back and read that long list of health benefits up top 😉
Goat Cheese Creamed Dandelion Greens
- 1 bunch of dandelion greens, bottom one inch cut off
- 1/2 onion, sliced
- 1 nectarine, chopped
- 2 tablespoons of goat cheese
- 1 teaspoon of extra virgin olive oil
- sea salt
- black pepper
- 1 tablespoon of water
- a tiny pinch of stevia
- Wash dandelion greens and chop into 1″ pieces.
- In a large saute pan, over medium low heat, saute the onions in olive oil.
- Cook for 5 minutes
- Sprinkle with salt and stevia.
- Add water to pan, stir until water dissolves continue cooking onions until they are tender, sweet and have taken on a bit of color.
- Add dandelion greens and cook for 4 minutes.
- Add nectarine and 1 1/2 tbsp of goat cheese, cook until cheese melts.
- Season with salt and pepper.
- Remove from heat and top with remaining goat cheese.
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