The greens that is. Who knew these pesky lawn weeds could be added to any recipe calling for a leafy green. They’re a little on the bitter side so be prepared, but cooking them takes some of that edge off. Rich in vitamins like A and K, I’d think twice before chopping them up with your lawnmower blades.

Actually, I wouldn’t recommend eating anything that grows on your front lawn, unless you know for sure it hasn’t been tainted with chemical fertilizers. Luckily, you can find dandelion greens at health food stores and farmer’s markets.

I added a bit to each of my meals today. I read they’re good for the liver. Who doesn’t need a little liver boost.

For breakfast it was a fried egg with horseradish, dandelion greens and tomato. So good. The horseradish really made this dish. I highly recommend having some with your next egg.  I finished off the most important meal of the day with some cut grapefruit. The perfect combination of bitter and sweet.

Lunch was a salad of dandelion greens and quinoa. I added walnuts and dried cranberries to make it bitter-sweet. Goat cheese would have made this dish perfect, but I forgot I had some. Regardless, dandelion greens score again.

For dinner…slow cooked chicken with mushrooms, peppers and heirloom tomatoes served on a bed a dandelion greens. The perfect comfort food to end a long and busy day.

While I believe it’s healthiest to eat a variety of foods throughout your day, it was fun to see how these familiar plants held up at every meal. I was pleased to find that they fit the bill and look forward to keeping them on my rotating grocery list!