Dandelion Greens Are The New Kale


Sep 27, 2013 Healthy Eating, Recipes 0 Comments

Here at How To Chow, we want you to have tons of options when it comes to leafy green vegetables. And reap the benefits each leafy green has to offer!

That’s why our topic today is dandelion greens. And yes, you are correct, I am talking about the green leaves of those yellow weeds you used to pop the heads off of. Only we suggest you buy the organic kind from the grocery 😉

Dandelion greens are extremely cleansing for the liver. Which is important because the liver rids the body of toxins and processes our fat. When you liver is congested you feel lethargic, you are moody and angry, your skin is dull and it is very hard to lose weight.

Convicted to try some? Great! Now, when you first add some to your plate, remember they can taste very bitter (that’s good! The more bitter, the more cleansing). So less is more at first. And remember to pair them with foods that are naturally sweet like sweet vegetables, sweet potatoes and squash or with foods like beans and grains.

Here’s a recipe to get you started:


1 Butternut Squash, cubed
1 Sweet Potato
1 Yam
Vegetable Broth
1 tablespoon Ghee or Coconut Oil
Dandelion Greens, Collards, Kale – use any combination of these, chopped
1 tablespoon of ground Sage
Italian Herbs to taste

Combine the squash, sweet potato, yam and vegetable broth in a large pot. Use enough vegetable broth to cover the sweet vegetables completely. Boil until the vegetables are tender. Remove from heat and cool, do not drain.

Clean the greens and chop finely (or use a food processor).

In small increments, put the vegetables and broth into the blender and blend until smooth.

Put the smooth soup into a large pot on medium heat. Add more broth if needed to desired thickness. Add the ghee or oil. Heat until almost boiling.

Reduce heat to simmer. Add the greens, Sage and Italian herbs. Cook until ready to serve.