Being more in tune with nature has been an integral part of my spiritual practice. I really try to enjoy and savor the aspects of each season. Traditionally, the Spring was a time of foraging, and if you haven’t tried dandelion greens yet, you should give it a try!
I had dandelion greens for the first time during my Honeymoon in Europe and I was sold! Just quickly sauté with some olive oil, salt, garlic (I used 3 cloves for this pizza), and a squirt of lemon juice and you will have something commonly referred to as “garlicky greens”. These sauté up very quickly!
Technically, you can harvest dandelion greens anytime of year, but they are better in the Spring. They tend to get tough and bitter as the heat settles in. I would advise against harvesting from a chemically treated lawn.
To make the pizza, rollout your pizza dough of choice, and lightly brush with olive oil instead of using tomato sauce. Top with mozzarella cheese. For mine, I used the vegan Daiya mozzarella. Next top with your sautéed garlicky greens. I garnished with a little bit of red pepper flakes and flake salt. Back at 450 for 12 minutes.
As you can see, a full basket of dandelion greens quickly cooked down to a small amount of garlicky greens, so definitely gather more than you think you’ll need. One of my goals for this year is to keep posting seasonal recipes, with what’s available either in my garden or easily foraged. I’m happy to say that this recipe has turned out to be a keeper. Usually when I make a pizza we have leftovers, but my husband loved it so much he ate all of it.
If you haven’t checked out my latest guided meditation, you can do so by clicking here! It’s a very nice, relaxing, and healing meditation and I’m very proud of how it came out. I also hope to have another video in my Mediumship Development Series out this week. I’ll be working on that today!
That looks delicious! And I love your gathering basket.