| CREAMED SESAME DANDELIONS |
From Greens Glorious Greens
2 cups water
1 pound dandelion greens, washed, stemmed,
and chopped into 1-inch pieces
2 teaspoons olive oil
2 cloves garlic, thinly sliced
salt to taste
2 tablespoons tahini
3 tablespoons water
½ teaspoon tamari (naturally brewed soy sauce)
lemon juice
Bring the 2 cups of water to a boil in a large skillet that has a
tight-fitting lid. Add chopped dandelions and cook for 2 to 3 minutes.
Drain the cooked dandelion greens and set aside.
Heat oil over low-to-medium heat in the skillet and sauté the garlic for
1 to 2 minutes, until light golden. Stir in the pre-cooked dandelions and
a pinch of salt. Cover and cook over low heat for 1 to 2 minutes, to let
the flavors mingle.
In a small bowl, combine tahini, water, and tamari and mix until
creamy. Pour sauce into the pan with cooked greens and stir until
thoroughly mixed. Serve hot with a squeeze of lemon juice, if desired.
2 cups water
1 pound dandelion greens, washed, stemmed,
and chopped into 1-inch pieces
2 teaspoons olive oil
2 cloves garlic, thinly sliced
salt to taste
2 tablespoons tahini
3 tablespoons water
½ teaspoon tamari (naturally brewed soy sauce)
lemon juice
Bring the 2 cups of water to a boil in a large skillet that has a
tight-fitting lid. Add chopped dandelions and cook for 2 to 3 minutes.
Drain the cooked dandelion greens and set aside.
Heat oil over low-to-medium heat in the skillet and sauté the garlic for
1 to 2 minutes, until light golden. Stir in the pre-cooked dandelions and
a pinch of salt. Cover and cook over low heat for 1 to 2 minutes, to let
the flavors mingle.
In a small bowl, combine tahini, water, and tamari and mix until
creamy. Pour sauce into the pan with cooked greens and stir until
thoroughly mixed. Serve hot with a squeeze of lemon juice, if desired.
