It’s still a little chilly, but signs of spring are coming. This recipe is a wonderful choice for spring or winter – dandelion greens are a great spring green, rich in highly absorbable calcium as well as iron. To make this recipe in fall or winter, substitute a heavier green like collards or kale!
- 1 bunch (about 1 pound) of dandelion greens
- 1/2 tbsp. olive oil
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 3 oz. fresh shiitake mushrooms, sliced
- 2 tsp. minced fresh ginger
- 1 tbsp. tamari or soy-free coconut aminos
- Juice of 1/2 lemon (optional)
1) Wash greens and remove the tough, fibrous stem bottoms. Coarsely chop. Bring a pot of water to a boil, and blanch greens for about 1 min. Drain in a colander and run cold water over them to cease cooking.
2) Heat oil in a skillet over medium heat and saute shallot until soft, then add garlic and mushrooms, cooking about 4 min. more.
3) Stir in greens, ginger, and tamari. Cook 3 additional minutes, then remove from heat.
4) Toss with optional lemon juice before serving.
