Dandelion greens are amazing for their nutrient-packed goodness and liver/kidney cleansing properties, but it is tough to get folks hooked on their bitterness. That’s not a problem with this wilted salad. The blueberries add sweetness, the pine nuts lend richness and crunch to the bitter dandelion greens, and the maple or birch syrup brings it all together. It’s easy, nutritious, and is the perfect antidote for our little overindulgences during holiday season!


Ingredients:

1/2 cup (or more) pine nuts
2-3 tbsp olive oil
one small purple onion, minced
1 to 1-1/2 tbsp unpasteurized apple cider vinegar
1-1/2 tsp (or to taste) maple or birch syrup
½ cup of dried blueberries (or cranberries if you prefer)
3-4 cups dandelion greens, stems removed, washed, and cut into 3-inch lengths

Directions:

1) Heat a small sauté pan over medium heat. Add the pine nuts and stir until toasted gently. Remove from heat and set aside.

2) Heat the olive oil in a large sauté pan and add the chopped purple onion. Cook over medium heat until soft. Add the vinegar and maple syrup, and taste for balance. Add more oil or more vinegar depending on your taste. Add the blueberries, and cook slightly until they soften, about a minute. Lower the heat, and stir the dandelion greens into the pan and toss them around until just wilted.

3) Place all ingredients into a bowl, top with pine nuts, and serve immediately.
 

Makes 4 servings.

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