Wilted Dandelion Greens

with Strawberry Vinaigrette

Dandelion greens are packed with easily absorbable calcium, iron, antioxidants, and a virtual alphabet of vitamins. But how to tame their pesky bitterness? I’ve found that wilting them slightly softens the blow, but the real hero here is the raw, vitamin C–and fiber-filled strawberry vinaigrette, which balances out the dandelions’ edge and gives you a whole new reason to bring sweet strawberries into the kitchen. If you don’t have strawberries, swap in blueberries or raspberries.

Serves 6

For the strawberry vinaigrette

• 1 small shallot, peeled
• ¾ cup strawberries, hulled
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unfiltered apple cider vinegar
• ¼ teaspoon mustard powder
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper

For the greens

• 2 tablespoons extra-virgin olive oil or coconut oil
• 1 large shallot, thinly sliced
• 2 bunches dandelion greens, well rinsed, dried, and chopped
• Fine sea salt and freshly ground black pepper

Make the strawberry vinaigrette: In a blender, pulse all of the dressing ingredients until chunky and incorporated but not smooth and creamy. (If you overprocess, the dressing begins to look like Pepto-Bismol—not good when you’re trying to get your kids to eat their greens.)

Wilt the dandelion greens: In a large skillet, heat the oil over medium-high heat. Add the shallot and cook until softened, 1 to 2 minutes. Add the greens and salt and pepper to taste and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a platter, drizzle with the dressing, and serve.