Dandelion Greens-Greek Style!
Photo Credit: mayamade.blogspot.com
As a Greek immigrant child in New York City, it was quite common to go
to the park with your parents. Now you may think that this was common for most children in New York City. Well, the difference for us Greek immigrant children was that our parents had a knife and a plastic bag at all times. This was to search and seize the dandelion greens growing in the grass. We all hoped that our American friends did not spot us during this Greek tradition in the New York City parks. At that time, dandelion greens were only seen as a weed, not a green sold at your local super market or farmers’ market.
Ever since my childhood, I love my dandelion greens. They remind me of the Greek spirit in our neighborhood and home. Luckily, we know that they are also really good for you.
Photo Credit: motivenutrition.com
Here is how I prepare them:
Boil water with a pinch of salt.
Add greens.
Boil for 10-15 minutes.
Strain.
Add olive oil to your liking and top off with FETA!!
Image courtesy of Chefs Mark Gaier and Clark Frasier, Arrows Restaurant and MC Perkins Cove, Ogunquit, ME
With some good bread, this is a healthy meal.
Recipe Courtesy of Olga Tsoudis – Downtown Phoenix Resident
This lovely story and note was shared as an email correspondence with Maya Dailey of Maya’s Farm
To which Maya replied:
Olga thanks so much for sharing this it brings chills to my body and
joy to my heart. Such traditions are very important to save. All
cultures have them and with care and respect we can acknowledge them
and save them. This is the very essence of the Slow Food movement!
Honoring cultural food traditions is sacred and necessary.
Blessings,
Maya
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