kapha-clearing dandelion greens

If we want to know how to eat for Kapha season (spring), we have just to look around for clues. Many of the earliest plants to emerge are light, bitter, and astringent greens. Dandelion is one such plant.

Dandelion greens vary in their degree of bitterness, especially wild versions. Bitter taste not only helps to decrease Pitta and Kapha, but also supports cleansing the blood and liver. This reducing taste is well-used in the spring, to decrease the accumulation of winter’s heavy and wet qualities.

You can temper the bitterness by adding a little apple cider vinegar or spicy vinegar right at the end of this dish.

Ingredients

Large bunch dandelion greens, rinsed of dirt and rough chopped with stems
2 TBS ghee or olive oil
5 garlic cloves, sliced thin
1 tsp crushed red pepper
½ cup vegetable broth
2 TBS pine nuts
Juice from ½ lemon
Salt and pepper to taste
Splash of apple cider vinegar

Method

Heat olive oil over medium heat until shimmering in a sauce pan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.
Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.
Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

via timvidraeats.com