Happy Spring and Bitter Greens!
- angiewhitenutritio
- Mar 20
- 2 min read
Bitter greens are the perfect addition to your Spring meals!
Why?
Bitter supports detoxification by stimulating the liver.
Bitter helps with digestion by encouraging the release of digestive juices and bile.
Greens are nutrient dense and anti-inflammatory making them great for your immune system.
Bitter Greens to Try:
*Arugula, spring greens, mustard greens, kale, and dandelion greens
Arugula and spring greens can be eaten raw, topped with olive oil, a pinch of salt and a splash of lemon juice. I eat a pile of arugula topped in this way with many of my meals.
For heartier greens like kale, mustard and dandelion, saute them with fat, like olive oil or even a good quality bacon. Throw in a crushed garlic clove at the end of cooking. Add them to soups, stir fry and savory baked dishes.
Spring is the time of year you will start to see dandelion greens in the produce section of your grocery store. Grab a bunch and try the recipe below!
Sauteed Dandelion Greens:
Ingredients
1 bunch of dandelion greens
4 slices of bacon
1 smashed garlic clove
Process
Wash and dry your greens well
Chop the greens
Cook bacon in a medium to large saute pan or cast iron skillet, turning as needed until brown and crispy
Remove bacon from the pan, letting it rest on a paper towel covered plate
Chop the bacon when cool
In the same pan, using the reserved bacon fat, turn the stove temperature to medium high and add chopped and dried greens
*You will have to gauge the amount of bacon fat. You want to use this fat to cook the greens. If there is too much, drain off the excess. If there is too little, add another fat like olive oil.
Saute the greens until tender but not overcooked
Toss in the crushed garlic and chopped bacon at the end, mix and allow it to get warm
Remove from heat and serve
*You can substitute a good quality olive oil and add salt in place of bacon.
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With Love,
Angie
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