RECIPE AND PHOTO BY LISA MASE
4 tablespoons olive oil
1 large leek, chopped into rounds and washed well to get rid of all grit
2 teaspoons each salt and black pepper
1 bunch fresh dandelion greens
1 teaspoon each cumin and coriander powder
Juice of half a lemon
2 tablespoons stone-ground mustard (no salt added)
- Preheat oven to 375°.
- Heat olive oil in a skillet and add leek pieces. Reduce heat to medium low. Add salt, black pepper; cover and simmer for 5 minutes.
- Add dandelion greens. Simmer for 10 more minutes or until most of the liquid has cooked out of the vegetables. Place in a pie plate that has been greased with a little olive oil
- In a bowl, beat the eggs with the cumin, coriander, lemon juice and a splash of water. Pour egg mixture over the greens and bake for 40 minutes.
Eggs: each one contains 6 grams of protein, 9 essential amino acids and only 1.5 grams of saturated fat; rich in lutein, which helps prevent macular degeneration and cataracts; improve human lipid profile, thereby balancing cholesterol; contain naturally occurring vitamin D.
Dandelion greens: these iron-rich, fiber-filled spring greens stimulate the bitter flavor on the palate, which encourages bile production, thereby strengthening digestion and aiding liver rejuvenation.
Leeks: strengthen lungs; antimicrobial; antibacterial; offer rich source of fructo-oligosaccharides, which stimulate growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon.