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If I had to pick my favorite wild plant that is readily available in a grocery store produce section, it would be dandelion greens. Yes, the weed most of us yank out of our gardens!
Wild plants like dandelion greens have more antioxidants and nutrients than traditionally cultivated varieties, as they produce more phytonutrients defending themselves from their environment. This means they have more nutrition for us, and you guys know how I feel about nutrient density!
One downside to wild plants is that they tend to be much more bitter than our palates are accustomed to. With this recipe, I’ve created a tasty pesto from the greens, as keeping them raw keeps their high levels of folate and vitamin C intact. Instead of covering up, I use their strong flavor to add a spark to other dishes — like stirred into a soup, stir-fry, or as a topping for a meat dish.
- 1 large bunch dandelion greens
- 1 handful cilantro or mint leaves
- ½ cup olive oil (with an extra ¼ cup optional)
- 3 cloves garlic, peeled
- ½ teaspoon sea salt
- ½ lemon, juiced
- Wash the dandelion greens in a colander, removing any leaves or stems that are expired or wilted.
- Place in a food processor with the herbs, olive oil, garlic, sea salt and lemon. Process until desired consistency is reached, adding additional olive oil if the mixture is too thick.
- Use stirred into soups, eaten on plantain crackers, or mixed with stir-fried vegetables.