Asian Pickled Vegetables
Servings: Serves 4–6
  • 1 bunch (about 1 pound) dandelion greens
  • 1 Tbsp. olive oil
  • 1 medium yellow onion , sliced
  • 2 cloves garlic , chopped
  • 3 ounces shiitake mushrooms , sliced
  • 1 tsp. chopped fresh ginger
  • 1 Tbsp. tamari or dark soy sauce
  • Juice of 1/2 lemon
Notes: You may substitute wild spinach for the dandelion greens; if you do, there is no need to trim and blanch the spinach, and you can begin by heating the olive oil in a large skillet.

Wash dandelion greens and cut off tough stems.

Bring a pot of salted water to a boil. Immerse greens for 1 minute; remove to a colander and run under cold water. Set aside.

Heat olive oil in a large skillet. Add onion and sauté over medium heat, stirring occasionally, until soft, about 4 minutes.

Add garlic and mushrooms; cook 4 minutes more.

Stir in reserved greens, ginger, and tamari. Cook 3 minutes, then remove from heat.

Add lemon juice; serve.