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Dandelion Greens: Foraged and Wilted

July 7, 2015 By Angie 1 Comment

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It’s roasting hot in the valley now, so we’ve started going up to Monte whenever we can. Poor little Roxy had her sterlization operation last Tuesday, so last weekend there were no big walks to be had. Instead, we wandered up the track behind our place towards Piero’s. If the boom gate is open, we know Piero is in, so we take detours through the woods so as not to disturb. But when he’s not in, we follow the track all the way up to his place, cross in front, and then Roxy races down the other side like a mad thing high on velocity. Like she’s skiing, weeeeeee! All dog-grin and helicopter tail to the bottom of the slope.

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But the other day, we paused at the top. I’m new to hunting and gathering, so I wasn’t sure if the fresh green shoots were the dandelion leaves that people gather in spring. It’s not spring, after all: it’s early summer. But the leaves looked too edible to not be. It looked like the whole hillside was covered with salad. I picked one and ate a tip. No weird instantaneous reaction. I picked some more, and took them back to The General. He’s never been a Gatherer of dandelion, even though he’s lived here all his life. Nor mushrooms. Walnuts and hazelnuts, yes. And since embracing Paleo, he hunts around and finds us farmers who share their eggs, beef and lamb with us. But the green leaves? Not sure.

What the heck, no harm in trying. We cooked them up with some Cavolo Nero, or Black Tuscan Cabbage, to see what might happen. Nothing happened. Well, just a little gas, but nothing to write home about. And having had just read this article about Kale, of which Cavolo Nero is a cultivar, we couldn’t be sure what caused those intimate rumblings. So given that there were no severe side-effects – and because we love bitter leafy greens – and because of the treat of having a whole hillside sprouting salad – the following day I took a plastic bag and a pair of scissors and picked a whole bunch.

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I don’t habitually use oil for cooking, but because I wasn’t quite sure what I was dealing with here, I sauteed an onion and a fat garlic clove in olive oil, and then added the chopped greens, tossing them until well wilted. Field vegetables don’t just melt in your mouth like shop-bought, green-house-grown varieties. Even though the leaves were tender, these stimulated good digestion through the necessary chewing.  Dark, sultry greens promise nutrient density. As well as being rich in beta-carotene and Vit C, these pack more calcium and iron than spinach. Potently enhanced with through the garlic and onion. We were well satisfied.

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Dandelion Greens: Foraged and Wilted
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Field foraged new dandelion greens make for a perfect, nutrient dense side dish.
Paleomantic: Paleomantic
Recipe type: Vegetables, Salads and Sides
This fits: Paleo, Whole 30, Auto-Immune Protocol
Serves: 2
Ingredients
  • A big heaping of new dandelion leaves
  • 1 clove of garlic
  • 1 onion
  • 2 tbsp olive oil, + more for dressing
Instructions
  1. Chop the onion finely and mince the garlic.
  2. Heat the olive oil in a fry pan, and sautee the onion and garlic over a low heat, taking care not to burn the garlic.
  3. Add the dandelion leaves in handfuls, tossing them continuously until well wilted.
  4. Serve with a generous drizzle of olive oil and a grind of sea-salt.
3.3.3077



 

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Filed Under: Autoimmune Protocol, Spring / Summer, Vegetables, Salads and Sides, Whole 30

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

Need help reaching your health and wellness objectives? Call Me for Coaching!

Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

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Recipe Post! If you know that you Should eat liver Recipe Post! If you know that you Should eat liver because it’s a superfood and all the Paleo & AIP folk promote it... but you can’t get past the strong flavour - then this recipe is for you.

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Fried Liver with Spice
Ingredients
🥄 300 grams beef liver
🥄 2 tablespoons cassava (manioca) flour
🥄 1/4 teaspoon ground cinnamon
🥄 1/4 teaspoon ground cloves
🥄 1/4 teaspoon ground ginger
🥄 1/4 teaspoon ground tumeric
🥄 1/4 teaspoon salt
🥄 2 tablespoons olive oil

Instructions
1. Cut the liver into bite-sized pieces, about 5cm.
3. Mix the flour, cinnamon, cloves, ginger, tumeric and salt in a bowl. 
5. Add the pieces of liver one at time and toss to coat with the spice mix.
6. Heat the oil in a fry pan over a medium heat. Add the liver in a single layer. Fry for a couple of minutes on each side so that the pieces are golden and cooked to your liking.

Notes
Make double the recipe or enough to fill a small jar so that you always have the spice mix on hand.

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I was lucky. Because Fiorenzo had his own health p I was lucky. Because Fiorenzo had his own health problems, he came on board when I needed to make big changes. We committed together, and it made - it makes - the whole trip so much easier.

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Hi there, I'm Angie. I help women heal from Pain, Stress, Excess Weight, Burnout, Autoimmune & Allergies... Naturally & Forever.
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