Dandelion greens are packed with nutrients
(vitamin E and iron) and are available both in ethnic markets and your own backyard. Blanching and combining them with tamari and ginger tames their natural bitterness.
Servings: Serves 4–6
Ingredients 1 bunch (about 1 pound) dandelion greens1 Tbsp. olive oil1 medium yellow onion , sliced2 cloves garlic , chopped3 ounces shiitake mushrooms , sliced1 tsp. chopped fresh ginger1 Tbsp. tamari or dark soy sauceJuice 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.