I stumbled across this recipe on a former Co-op member’s cooking blog. With spring finally deciding to stick around – I have my fingers crossed! – we’re seeing a ton of dandelions around, which is probably why this recipe jumped out at me. Dandelion greens are chock-full of all sorts of vitamins and minerals essential to a healthy, happy diet. If you can find a grassy place that’s fertilizer and weed-killer free, it’s totally fun to go scavenging for your very own dandelion greens! I highly recommend it – you’d be surprised what sorts of delicious, nutritious treats you can make with those pesky “weeds.”Ingredients:
2 tablespoons canola or peanut oil
1/3 white onion, diced
2 cloves garlic, minced
1 tablespoon minced ginger
1-2 pounds dandelion greens (washed, ends removed, and chopped into 3-inch pieces)
1-2 tablespoons garlic chili paste
1-2 tablespoons fresh lemon juice
nutritional yeast (optional)
Heat oil in a wok over high heat.
Add the onion, garlic and ginger. Fry them for 1-2 minutes.
Add the greens and tamari, cooking the mix until the greens are bright green and wilted. Remove from heat, stir in the chili paste and lemon juice.
Serve over whole wheat pasta or brown rice. Nutritional yeast makes for an excellent garnish, plus it’s a great source of protein and vitamin B. Guten Appetit!