Maple bacon dandelion greens, the only way to eat dandelion greens. True story. Crunchy salty bacon, sweet onions, and earthy maple syrup pair perfectly with the most nutritious green, dandelion.
As per my usual routine, I’ve just returned from a week abroad and all I can think about are greens. My first day back I ran to the farmers market and filled a bag with collard greens, spinach, kale, and 2 huge bunches of dandelion greens.
I ate veggies while I was away, quite a bit actually (hear that Instagram nay-sayer that said I wouldn’t find any veggies in Iceland? I found ’em, lots and lots of them!) but I know traveling is taxing on my system so when I return I want nutrients. Lot’s of them. It’s what I crave, so it’s what I eat.
Dandelion greens are a powerful vegetable, a pesky weed really, but the nutrients packed into one little green leaf is quite astounding. Known primarily for their ability to support liver health, aid in detoxification, and prevent disease, dandelion greens should be much more popular than they are.
But I know exactly why this isn’t a staple in most homes.
Dandelion greens are bitter. Like really bitter. I happen to love them for their bitterness, but I also love broccoli rabe, grapefruit, and Campari. Bitter, bitter, bitter. Just like my soul ???? (JK, I’m actually pretty sweet).
If you are unaccustomed to bitter flavors then I recommend mixing your dandelion greens with another green. That’s usually how I get Jordan to eat them (and trust me his liver needs them!) I’ve found that 1/2 dandelion greens and 1/2 collard greens are a great combo.
Adding bacon and maple syrup to the greens is pretty genius if I do say so myself. We gobbled these up and I have another batch ready to make for dinner tonight.
I know you can fall into the rut of purchasing the same veggies at the market week after week, it happens to all of us. If you haven’t tried dandelion greens before this is my plea to run out and grab a bunch and give this recipe a shot. They are super plentiful this time of year and good thing, because this is also the time of year that your liver is begging you for extra support.
Eat dandelion greens. Your liver will thank you, and I’ll be pretty dang happy too!
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- 2 strips thick-cut organic bacon, sliced into 1" pieces
- 1 small onion, sliced
- 1 bunch dandelion greens, chopped into bite size pieces
- 1½ tbsp maple syrup
- ½ tsp black pepper
- In a large skillet over medium-high heat cook bacon until crispy. Remove bacon with a slotted spoon and set aside.
- Add onion to pan with bacon fat (if the bacon renders a ton of fat remove all but 1-2 tbsp), cook onion until soft and translucent about 4 minutes.
- Add dandelion greens to the pan and cook until wilted 5-6 minutes.
- Add reserved bacon, black pepper, and maple syrup. Stir to combine.
- Serve immediately
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