Sauteed Dandelion Flowers
This morning, when changing out our water filter, I hear husband hollering at me from the sliding glass door! “Nice thing to do while I’m taking a shower”! Kind of bewildered as to what he was yelling about, (to change the filter, I have to turn the water off to the house and as we are night time shower people, I figured I was safe); I was totally in the dark. Having been under the weather for the last couple of days, (no NOT a super bowl hangover), he had put on some Vick’s and when he looked in the mirror, decided to get a nice long, hot shower to wash off the Vick’s and to try and look a little more human (he sure smells better!). Well enough of husband’s shower!
When I went out this morning to change the filter, I noticed the dandelions are starting to crop up all over the place and it’s time to start making use of this wonderful weed. Not only are they a good source of fiber and calcium, they also contain vitamins K, C, and A. With a little bit of a pungent taste, similar to collard greens and the like, to us in the south, we’re used to the flavor. So, instead of pulling them up and throwing them away, make use of all they’re healthful benefits…………
- 2 cups clean, fresh picked dandelion flowers, picked in an area free of pesticides
- ½ cup butte
- 2 eggs, slightly beaten
- Flour for dredging
- Salt and fresh ground pepper to taste
- The first thing is to make sure you DON'T wash the flowers as they will shrivel up, so make sure they are free of pesticides and not picked too close to a dusty road.
- Heat the butter in a skillet over medium-low heat.
- Dip each flower into the eggs and then into the flour.
- Saute lightly in the butter and drain on paper towels.
- Salt and pepper to taste.
Enjoy with a nice crisp dandelion salad!