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Dandelion Greens with Apples, Bacon, and Grainy Mustard

Serves 4.


    Dandelion Greens with Apples, Bacon, and Grainy Mustard

    Dandelion greens are a delightfully bitter green known for their role in promoting good digestion, as well as being rich in vitamin A. The greens are readily available in grocery stores, if you can’t find wild.


    Increase the wild food factor and tone down the bitterness by adding a small splash of birch syrup to these dandelion greens.


    Dandelion Greens with Apples, Bacon, and Grainy Mustard


    • 2 strips organic bacon or turkey bacon, sliced
    • 1 apple, any variety, cored and thinly sliced
    • 1/4 cup (60 mL) apple cider vinegar
    • 1 Tbsp (15 mL) grainy mustard
    • 1 bunch (about 6 cups/1.5 L) dandelion greens, or Italian wild arugula, roughly chopped
    • 1/4 tsp (1 mL) ground black pepper
    • 1/8 tsp (0.5 mL) sea salt
    • 1/8 tsp (0.5 mL) ground nutmeg


    Per serving:

    • calories88
    • protein4g
    • fat2g
      • saturated fat1g
      • trans fat0g
    • carbohydrates14g
      • sugars5g
      • fibre4g
    • sodium344mg



    In large high-sided skillet, add bacon. Cover and cook, lifting lid to stir once or twice, until bacon is cooked. Remove with tongs and set aside. Add apple slices and sauteu0301 in bacon fat until softened (about 5 minutes). Add vinegar and mustard, bring to a boil, reduce to a simmer, and cook until mostly evaporated. Tear bacon into bite-sized pieces. Return to skillet along with greens, pepper, salt, and nutmeg. Cover and cook over medium heat until greens are softened and wilted (about 2 minutes). Stir well to incorporate, and serve.



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