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Bitter Dandelion Greens with Lemon and Olive Oil

Bitter Dandelion Greens with Lemon and Olive Oil

Bitter greens help with great skin, blood clotting, and better eye health. Best of all, they work to naturally detox the liver, which regulates cholesterol, balances hormones, detoxifies the blood, and metabolizes fats.

Course Side Dish
Cuisine Greek
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 2 servings
Calories 149 kcal
Author Mary Papoulias-Platis

Ingredients

  • 2 bunches of dandelions roots removed (about 1 inch from bottom)
  • 2-3 tablespoons extra virgin olive oil
  • Juice and zest of one lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Rinse dandelions in water and drain. Cut off the bottom roots and coarsely chop.
  2. Place a medium pot of water on to boil, add dandelions and reduce heat to simmer.
  3. Cook for 5-8 minutes, making sure greens have softened.
  4. Remove and strain into a bowl, and reserve the juices. (great for a drink later)
  5. Add back 1 cup of juice, extra virgin olive oil, juice of one lemon, salt and pepper.
  6. Top with zest. Serve warm.