a few nice days in a row made me long for grill season. I brushed the snow off the grill and fired it up. The kiddos (read:carnivores) have been begging for steak lately. Whole foods had some pretty sea scallops so this mamma grabbed those too.
Finding myself wanting to try something new I settled upon dandelion greens. I thought why not use them instead of spinach in a creamed spinach recipe. It Worked!
cut off the stems of clean greens. I wanted to soften the bitterness associated with dandelion greens so I quickly steamed them for about 4 minutes. Chop the well-drained green leaves.
I washed and chopped the white part of a leek then sautéed that in a skillet with a few swirls of olive oil. I added the dandelion greens and cooked for a few minutes before adding 1/4 cup of half and half. Finished it off with salt, pepper and a few drops of lemon vitality essential oil from Young Living before adding the hot scallops.
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Hi, I'm Dr. Heidi!
A mom of 3, pediatric chiropractor, natural remedy guru and wellness educator.