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Dandelion greens
Dandelion greens are the leaves of the common dandelion plant, which many people think of as a weed. In fact, dandelions are edible and highly nutritious. The use of dandelion greens as a food dates back for centuries. In France, the plants came to be known as dent de lion, or “lion's teeth” in a reference to the long, jagged leaves and the sunny flowers which do rather resemble the manes of lions. With some adjustment to the name, the plant made its way into the English language, as well as the English diet. Dandelion greens are rich in iron, calcium and vitamins B, C, and E, among many others.
Storing / Preserving:
Wrap dandelion greens in damp paper towels and place in a plastic bag which is perforated or opened.
Preparation / Use Suggestions:

When used raw, dandelion greens complement salads in the same way that endive does, introducing a new layer of complexity and flavor. Cooked, dandelion greens may be lightly steamed or sautéed with other vegetables. If cooked, just do so until wilted as is done with other greens such as spinach.