This recipe is terrific for spring (if it ever arrives). Dandelion greens are a great cleansing food, especially for the liver. You can buy dandelion greens at many health food stores and farmers’ market, or if you’re lucky enough to have a garden, you can grow your own. The Moroccan spices in this recipe give them tons of flavor — and they have their own health benefits, too.
Moroccan Braised Dandelion Greens
4 bunches dandelion greens cut in one inch pieces
1 cup olive oil
4 Tbsp whole fennel seeds
3 Tbsp ground cinnamon
2 Tbsp ground cumin
1 Tbsp chili flakes
1/4 cup agave nectar
1 tsp sea salt
1/8 tsp cayenne pepper
1. Cut the dandelion greens in one inch pieces and toss with all ingredients.
2. Dehydrate at 105 degrees for 45 minutes or until soft.
If you don’t have a dehydrator, try lightly blanching the greens in simmering water for 30 seconds and then refreshing in an ice bath. Then toss with all seasonings.
Douglas McNish is executive chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. If you’re lucky enough to be in Maui or Honolulu, he’ll be there giving lectures and raw food demonstrations this month through the Vegetarian Society of Hawaii. His first raw cookbook will be available through Robert Rose Publications in Canada, the U.S., U.K., and Australia in March 2012. Check out Doug’s recipes on Blisstree, and our recent interview with him: From Drug Addiction to Veganism: Raw Chef Douglas McNish Dishes on Food, Recovery, and The Secret.