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June 13, 2019

Eat Your Dandelion Greens for Liver Health

With Spring in full bloom, one of our most prized medicinal plants is now in the height of its season- Pu Gong Ying, or Dandelion. Cursed by North American lawn growers, but celebrated by herbalists all over the planet, Dandelion greens are a highly nutritious and tasty food.

They are rich in minerals and Vitamin A. Many of us in North America often shy away from bitter, nutritive foods such as Dandelion. Our palate is so out of balance with sweet and salty, we have lost our taste for other flavors such as sour and bitter. However, the bitter greens of Spring are an important way to attune ourselves to the season and get the Liver and Gall Bladder moving after the stillness of winter. Check out the recipe below for preparing sauteed Dandelion greens this Spring.

INGREDIENTS

  • 1 bunch Dandelion Greens
  • 1-2 tablespoons olive oil
  • 1 tbs butter
  • 2 cloves garlic
  • 1/2 onion, chopped
  • 1/2 tsp red pepper flakes
  • 1 handful pine nuts or sunflower seeds
  • Salt and pepper to taste

Soak 1 bunch dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes.

Drain. Soaking the greens beforehand improves their flavor and texture when cooked.

Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes.

Drain and rinse with cold water until chilled.

Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes.

Stir in garlic until garlic is fragrant, about 30 seconds more.

Increase heat to medium-high and add dandelion greens.

Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.

Sprinkle greens with toasted pine nuts and serve.

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Acupuncture & Integrative
Medicine College, Berkely

2550 Shattuck Avenue
Berkeley, CA 94704

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