For many women, having too much estrogen (estrogen dominance) is like strapping our hormones into the front car of a rollercoaster!
Fortunately there is a way to help our hormones enjoy a smoother ride—by making sure our liver is functioning and detoxifying as optimally as possible.
One way to show our liver some love is by incorporating dandelion greens (when in season) into our meals.
Now stay with me here. If you grew up in the United States, chances are your Dad (like mine) went to war as soon as the first dandelion poked up through the grass.
But the research suggests that the dandelion is actually our friend—not our foe.
In the Northeast, dandelions are plentiful in late Spring and early Summer and can be found at your grocery store or farmer’s market.
When I cook them up, I like to keep the process simple and fast so I get as many nutrients as possible while pulling out most of the bitterness.Print
Spring Into Dandelion Greens
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 2 servings 1x
- 1 Bunch Organic Dandelion Greens
- 2 Cloves Minced Garlic
- 1 Tbsp. Extra Virgin Olive Oil
- Salt & Pepper
- Cast Iron Skillet
- Chop off bottom stems (a good 2 inches) and wash leaves in a strainer.
- Let air dry, then chop (leaves and stems) into bite-size pieces.
- Mince the garlic.
- Lightly sauté the garlic in 1 Tbsp. of EVOO and season with salt and pepper.
- Once the garlic becomes fragrant, toss in the dandelion greens and coat with oil.
- Add an additional dash of salt and pepper or drizzle of EVOO if needed. (Greens get salty really fast, and even saltier as they cook down.)
- Let the greens cook for a few minutes, tossing as needed, until cooked to your liking – bright green and less bitter.
- If you’d like, hit the finished greens with a spritz of fresh lemon juice to boost liver detoxification even more. Your liver loves bitter food!
I love to serve these greens with wild caught seafood including salmon, cod, shrimp, or scallops.