Gingered Dandelion Greens

      1 bunch dandelion greens (about 1 pound)

      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 ½ lemon

1. Wash dandelion greens and cut of tough stems.
2. 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.
3. Heat olive oil in a large skillet. Add onion and sauté over medium heat, stirring occasionally, until soft, about 4 minutes.
4. Add garlic and mushrooms: cook 4 minutes more.
5. Stir in reserved greens, ginger, and tamari. Cook 3 minutes, then remove from heat.
6. Add lemon juice: serve. Makes 4 to 6 servings.

Return to Recipe Page