Meyer Lemon Garlic Dandelion Greens

August 27, 2012 in Amercian, black pepper, BLOG, chili, chili pepper, chili powder, Culture, dandelion greens, Diet, European, fleur de sel, Fruit, Garlic, Gluten Free, himalayan pink, Ingredient, Lemon, lemon juice, Low Carb, Low Fat, Low Glycemic, Meyer lemon, Oil, olive oil, pepper, Recipes, salt, South Beach, Spice, Vegetable by Dishes For Life

Meyer Lemon Garlic Dandelion Greens

 

Meyer Lemon Garlic Dandelion Greens

 

 

Ingredients you’ll need: Serves 4-6

2 lbs. organic dandelion greens – rinsed, stems removed cut crosswise into 1-2 inch pieces, and blanched.

3 cloves of garlic – sliced

1/2 Meyer lemon – juiced, seeds removed

1 tbsp. extra virgin olive oil

1/4 tsp. infused chili oil

1/4 tsp. pink Himalayan salt – crushed

1/4 tsp. fresh cracked black pepper

1/4 tsp. Fleur de Sel sea salt for finishing

How to prepare:

In a pot of boiling water, add cut dandelion greens. Cook for 5 minutes or until stems become tender to al dente. Remove from boiling water and place in a bowl of ice water to stop the cooking process. When cooled, remove from water and place on a towel to drain.

In a sauté pan, heat oils over medium heat for 2-3 minutes. Add the sliced garlic and sauté for 1 minute. Add the dandelion greens, season with the pink Himalayan salt and cracked black pepper. Sauté for 2 minutes. Drizzle the Meyer Lemon juice over the greens and cook for another minute. Remove from heat and finish with Fleur de Sel for added crunch.  Serve.