Breakfast ~ Sauteed Bitter Dandelion Greens

An abundance of food may be available right in your backyard should you have and choose to harvest the pesky dandelion. You may ask,"Why eat dandelions?" The dandelion leaf has more vitamin A than spinach, is loaded with calcium, rich in iron, good sources of protein, B1, B2, B6, vitamin E and K. The leaves help detoxify your liver, which regulates cholesterol and cleans your blood.

Dandelion leaves are bitter in taste. To reduce bitterness, gather the widest and youngest dandelion leaves before the yellow flower buds. Springtime and late fall dandelion leaves are tastiest, but they can be harvested throughout the summer. Also, when lightly sauteed in sesame oil with onion and sliced heirloom carrots, the bitterness is less pronounced. Adding a little sweet watermelon also balances the bitterness.

Just be sure that, if you are foraging in your yard, you haven't used pesticides for the last few years. Otherwise, buy organic dandelion greens at a farmer's market or your grocery store.

Sauteed Dandelion Greens

1 bunch dandelion greens

2 tsp sesame oil

1/4 c onions

1/2 c heirloom carrots

sea salt

Lightly sautee onions and carrots in sesame oil until lightly browned. Add chopped dandelion greens. Reduce heat, cover, and steam for 1 minutes. Lightly salt, toss, and steam 1 minute longer, then serve.

Breakfast: Sautéed bitter dandelion greens with diced onions and yellow carrots, and watermelon.