Dandelion Greens And Potatoes - Great Depression Era Recipe - Cheap Meal
My parents, aunts, and uncles grew up during the Great Depression. One of my uncles loved to pick and eat dandelion greens. Back then, people ate them in salads, or sautéd them, or added them to soups, or ate them on sandwiches. This is a simple, cheap, and easy recipe for Dandelion Greens and Potatoes. You can buy dandelion greens in some stores. If you are going to pick your own, make sure that you pick them from somewhere that has not been sprayed with chemicals. They are very healthy and even considered a super food.
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Crostino, Burrata, and Dandelion Greens - A Match Made in Culinary Heaven!
In this video, we'll show you how to make a delicious Crostino Bread appetizer topped with creamy Burrata cheese and bitter Dandelion Greens. This recipe is perfect for impressing guests at your next dinner party or simply satisfying your cravings for something savory. Our step-by-step instructions will guide you through the process, and you'll have this sophisticated yet simple dish on the table in no time.
Join us in the kitchen and let's get cooking!
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Spelt Ribbon Pasta w/Dandelion Greens | Dr. Sebi Approved | Alkaline Vegan Dinner
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Dandelion Chive Pesto Recipe for Spring
Research has shown that about half of U.S. adults don’t get enough of the vitamins and minerals that leafy greens provide, including magnesium, calcium, vitamin C, and more. Our bodies need those nutrients to carry out cellular processes and repairs, but many of us find it difficult to get an adequate amount of those all-important greens. Enter… pesto! Pesto is a fantastic way to bring fresh greens and herbs—with all their flavor and nutrients—to your meals. Adding fresh herbs helps our bodies improve nutrient uptake by increasing digestibility, supporting the enzymes and probiotics in the gut, and helping to catalyze digestive processes. When you have pesto on hand, it’s easy to top any cooked food with fresh greens! When you think of pesto, you might think of the delicious basil version, but our friend, herbalist Kami McBride, has four new pesto recipes for you to try, because the world of pesto is bigger than basil.
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HORTA | Boiled Dandelion Greens an unknown super food
HORTA (Boiled Dandelion Greens)
I have so many fun stories about horta. In Greece, horta is served everywhere and it is often served at home, too. I have many memories of my grandmother coming into our backyard and filling a bag with the freshly dug dandelions while I played with my friends. At the time it was mortifying, but now I really appreciate it. In Greece people still dig up dandelions whenever they see them because the greens are such a delicacy!
Makes 2 servings
1 large dandelion greens, thoroughly washed
Salt for water
2 tablespoons of olive oil
Juice from ½ fresh lemon
½ teaspoon kosher salt
Bring a large pot of salted water to a boil.
Add the dandelion greens and boil them for about 10 minutes. The leaves will turn a darker green and become will be completely wilted.
Remove the greens from the water with a slotted spoon and allow them to drain, reserving the water the cool and drink later.
Place the drained greens on a serving plate, drizzle the olive oil and top, followed by the lemon juice and a pinch of salt.
Serve warm!
Marinated Chickpeas with Quinoa and Dandelion Greens - From the Test Kitchen
Sunny Mediterranean flavors infuse this salad, which gets plenty of protein from chickpeas, quinoa, and toasted almonds. Served over nutrient-packed dandelion greens, this salad offers you a complete meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.