Fall is the perfect time to incorporate dark, leafy greens into the diet. Collard greens, mustard greens, kale, Swiss chard, beet greens, and dandelion greens look amazing in the local co-op stores. The rainbow Swiss chard is a beautiful, vibrant green with colorful stems, the dino kale is a vivid dark green, while the curly kale has bits of red and purple through out the leaves. These bright colors provide many nutrients, antioxidants, phytochemicals, vitamins and minerals helping to support the immune system throughout the cold, winter months.
With all the variety of hearty, leafy greens at the store, I’ve decided to switch up my usual staple foods and add a bit of variety to my dishes. I usually cook with kale, beet greens, and Swiss chard quite often but sometimes neglect my other favorite greens. In the next couple of weeks, I’m going to choose a different variety of leafy greens to cook with and share with you the ways I’ve decided to prepare them.
First up are dandelion greens, which are high in vitamins A and C, calcium, iron, and potassium and have a bitter, pungent taste. Although, sautéing them with a little bit of oil and adding acid, such as vinegar or lemon juice, at the end of the cooking helps to mitigate that bitter taste.
- 2 teaspoons coconut oil
- 1 onion, cut into crescents
- 1 teaspoon sea salt
- 3 garlic cloves, minced
- 1 bunch dandelion greens, washed and chopped
- 1 bunch of Swiss chard (including the stems), washed and chopped
- 2 tablespoons balsamic vinegar
When the onion is soft, add the garlic and dandelion greens and allow to cook and wilt down for about 5-10 minutes. Next, add the Swiss chard and allow to cook until the stems are soft and the greens are cooked down, about 3 to 5 minutes. Add the vinegar to the cooked greens and adjust seasonings to taste.