Bitter greens are great for helping your body flush out toxins and support your liver during the Spring season. Try this tasty recipe that includes dandelion greens, one of my favorites for showing your liver love..

 

Prep time: 10 minutes

Cooking time: 15 minutes

Yields: 8 people

 

½ cup walnut pieces

1 bunch dandelion greens

1 bunch mustard greens

1 bunch collard greens

1 tablespoon olive oil

4 cloves garlic

Sea salt to taste

 

Toast the walnuts in a 350-degree oven for 5-10 minutes, until they release a fragrant odor.

 

Wash the greens and remove any coarse stems (especially from collards and mustard greens).

 

Bring 3 inches of salted water to boil, add the greens and boil for 5 minutes uncovered.

 

Drain the greens, lay on a flat surface to cool, and then chop.

 

Heat the oil in a large sauté pan, add garlic and cook for 1 minute, stirring so the garlic does not burn.

 

Add greens, walnuts and salt to taste.

 

Cook until greens are heated through.