I had a teacher when I was a Nutrition Consultant student at Bauman College who used to say, "Eat the weeds, they are good for you!" One of the weeds she was referring to were dandelion greens (yes the ones that grow in your backyard). Dandelion greens are low in calories and exceptionally high in nutrient content. They are high in choline, inulin, and pectin, and their carotenoid content makes them higher in Vitamin A than carrots. They are an excellent source of Vitamin C, riboflavin, B6, and thiamin, as well as, calcium, copper, manganese, and iron. Dandelion greens are sold in the grocery store in the spring (I do not recommend you eat the ones in your yard) and are fairly inexpensive ($1.99 a bunch). Look for organic dandelion greens and ones that are bright green and are not wilted. They can be eaten raw in salads or juiced, and can be substituted for spinach in recipes. I find they taste a bit bitter so I like to cook them. One of the ways I cook them is below.
1 bunch organic dandelion greens, washed and dried
3 cloves garlic, minced
1 tbsp extra virgin olive oil
garlic salt, to taste
Heat the extra virgin olive oil and saute the garlic for about 1 minute. Add the dandelion greens and garlic salt. Saute just until the greens are wilted.