Does cooking dandelion greens destroy nutrients?

While some nutrients might leach out into the water, with dandelion greens boiling can increase nutrient bioavailability . When cooked, they become a slightly higher source of protein and fiber, and like other leafy greens, higher in bioavailable calcium.

Are dandelion greens high in oxalates?

Unlike spinach and chard, dandelion greens are lower in the oxalic acid which can interfere with your body's ability to absorb calcium.

Can I use the water I cook the dandelions in?

Yes absolutely. Since it does have some of the vitamins and minerals from the leaves, it's great to use as soup stock. You can also use it as liquid for your smoothie or just drink it!

Sauteed Dandelion Greens

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Sautéed dandelion greens are tender, full of flavor with just a little bitterness. They taste delicious and have more nutrients than kale or spinach.

Author: Ingrid DeHart
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Vegetable, Side Dish
Method: Simmer, Saute
Cuisine: Paleo, Vegan, Gluten Free, Dairy Free

Ingredients

Scale

1 bunch dandelion greens, tough lower stems discarded, and leaves cut crosswise into 2-inch pieces
2 Tablespoons extra-virgin olive oil
2–4 large garlic cloves, coarsely chopped
Pinch of red pepper flakes
Celtic sea salt to taste
1 Tablespoons extra-virgin olive oil and a sprinkle of Maldon sea salt for garnish
Lemon for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cut off the bottom one to two inches of thick stems and discard.
Plunge them into a bowl of cold water to remove any dirt.
Cut into 2-inch sections. You can leave the tops a little longer.
Bring a large pot of salted water to boil and add dandelion greens.
Cook them uncovered for 10 minutes until tender. If you can pierce the stem of a dandelion green with a fork, then they’re ready. Be careful not to over boil them, or they’ll become mushy.
Plunge or rinse in cold water to stop the cooking process.
Drain, cool and squeeze out the water.
Heat olive oil in a sauté pan on medium low.
Add garlic and red pepper flakes (optional) sauté 30 seconds until slightly golden.
Add dandelions and sprinkle with sea salt.
Increase heat to medium, then sauté until tender, about 4 minutes..
Finish by drizzling extra virgin olive over the greens and a sprinkle of coarse sea salt.
Serve with lemon.

Find it online: https://eatwellenjoylife.com/sauteed-dandelion-greens/