Dandelion Greens with Preserved Lemons
I love dandelion greens! These delectable bitters are chock-full of potassium, vitamins A, C, K, folate, and choline. In herbal medicine, we use them as a classic bitter tonic to stimulate digestion and gallbladder activity, and to decongest the liver. In some people, they have a notable diuretic effect, making them useful for those who tend to get puffy with stress, inflammation, or hormonal changes. They are a perfect cleansing food.
Their bitterness can vary tremendously, so I recommend tasting a corner of a leaf before purchasing if you’ve never tried them, and are thinking about eating them raw. I try to eat a dandelion leaf per day in spring and early summer.
Cooking attenuates the bitterness, and preserved lemon adds a savory, rich acidity. If you’re eating nightshades, I recommend adding Warm Pepper Flakes from All Star Organics Farm in Marin to this recipe. Fabulous.