Don’t let the fact that in Greek, Dandelion Greens, called Horta, translates as “grass”. Trust me, this is the tastiest grass you’ll ever eat. This dish is a staple in every Greek household, including mine growing up, and served with oil, garlic, and a squeeze of fresh lemon juice.
Health Benefits of Dandelion Greens: one of the most nutritious vegetables full of beta-carotene, fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.
Nutriton analysis: 1 cup = 135 cals (as prepared)
Dandelion greens, 1 bunch
Olive oil, extra virgin cold pressed, 3-4 tbsp
Sea salt, to taste
Lemon juice, 1 lemon
Garlic cloves, 2, chopped or crushed
Cut the stems off the greens and wash thouroughly. Place the greens in a large pot of salted boiling water for 5-10 minutes until tender. Drain and set aside. Heat the oil in a large skillet over medium low heat, then add the garlic, saute for 3-4 minutes until golden brown and add the drained greens. Saute for another 2-3 minutes and serve immediately with a drizzle of olive oil, salt and squeeze of fresh lemon.