The drum rolls have been on kale for a while. It is loaded with nutrients like vitamin C, folate, beta carotene, fiber and it can reduce inflammation and cholesterol. Kale is very versatile and popular these days especially because of its high fiber content, it can be used in almost any cooking method such as saute, steam, bake, fried or raw. We know that kale is a great option but there are other leafy greens such as dandelion which is packed with nutrients as well. I always tell my clients that each and every vegetable and green has their own unique combination of nutrients so it’s very important to always eat a variety to make sure you are getting all the beneficial nutrients each one offers.
NUTRITION PROFILE:
Dandelion leaves are loaded with vitamins K, A and C. They promote weight loss, protect the liver with diuretic and anti-cancer properties.
FLAVOR PROFILE:
Dandelion leaves taste earthy with a bitter taste and it can turn many people off if you don’t know how to use them.
HOW TO USE AND ENJOY THEM:
- Add a few leaves to your morning smoothie with fruits such as oranges, tangerine, peaches or bananas which helps mask the bitters. TIP: I always squeez a little bit of lemon or lime to increase the flavors with an extra zest.
- Using a food processor, chop a bunch of dill, cilantro, parsley, dandelion with one garlic clove. You can add the mixture to eggs and mix with cinnamon, sea salt, pepper, olive oil and make a delicious savory Frittata.
