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Dandelion Greens

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By Naomi Duguid

Published 2012

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Taraxacum officinale. These dark green leaves with their familiar jagged edges are now much more widely available in grocery stores, for they’re being grown commercially in North America. They’re rich in iron and in vitamins A and C. Chop them crosswise, discarding any tough stems, then stir-fry or include in any steamed vegetable dish to give a pleasing bitter edge.

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