Remind me next time I cook dandelion greens that most people just eat the leaves, not the stems. Sheesh.  I feel like I just ate my backyard.

I washed them and threw them into the pan with some olive oil, garlic and salt and pepper then sauteed them to a slightly wilted consistency.  They have a bitter flavour and indeed taste like the backyard from whence they came.  Why bother?  Well, Moneycrashers.com says “one half cup of dandelions contain more calcium than a glass of milk, and more iron than spinach. One cup of dandelion greens contains 19 mg of Vitamin C, and the leaves contain more Vitamin A than carrots. And if you need some Vitamin K in your life, there’s no better source than dandelion leaves; 55 mg of leaves contain a whopping 535% of your daily value.”

That’s why.