Feed Your Fertility by Emily Bartlett

Author:Emily Bartlett
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2015-03-25T04:00:00+00:00

WILTED DANDELION GREENS WITH LEMON AND FETA

This is a simple side dish that can add a cleansing element to any meal, from a breakfast of scrambled eggs to a side dish for a roast. You can typically find dandelion greens at major health food stores year-round, but in many areas, this common weed grows wild and you can forage for it yourself (just don’t pick from polluted areas on the side of the road).

On their own, dandelion greens are very bitter greens (great for addressing heat and “dampness”). When sour lemon and salty feta cheese are added, the bitterness of the green is tempered. You can also add small handfuls of chopped dandelion to salad, stir-fries, and soups to incorporate the cleansing benefits into other meals.

1 bunch of dandelion greens

Juice of 1/4 lemon

Olive oil or butter

4 tablespoons (38 g) feta cheese

Wash and finely chop the dandelion greens. Place the greens directly in a pan (no need to add extra water). Cover and steam for a quick minute or two until the greens are bright green. Remove from the heat. Rinse briefly under cool water to slow the cooking process. Toss to remove water.

Douse with lemon juice and olive oil. Top with crumbled feta cheese and serve.

Yield: 1 to 2 servings

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