This delicious dish was inspired by Johnna Albi and Catherine Walthers’ cookbook, Greens, Glorious Greens!
If possible, use tender wild dandelion greens, but cultivated dandelion greens work fine too.
3 tablespoons tahini (sesame butter)
5 tablespoons water
1 tablespoon maple syrup
1 tablespoon soy sauce
juice of ½ lemon
2 cups (480 ml) water
1 pinch salt
1 bunch dandelion greens, stems removed, chopped into ½-inch (1-cm) pieces
2 cloves garlic, sliced
2 tablespoons olive oil
1 In a small mixing bowl, combine all dressing ingredients and mix until creamy. At first it will seem as though the tahini is not going to combine with the water and soy sauce. Keep on stirring and it will. Set aside.
2 Bring the water to a boil. Add the salt and dandelion greens and cook covered over high heat, stirring occasionally, until tender, about 1 to 2 minutes. Drain.
3 Sauté the garlic in the oil until light golden, 1 to 2 minutes. Stir in the cooked dandelion greens.
4 Pour the dressing over the cooked greens and stir until the greens are coated.
Serve warm with cooked grains and a root vegetable. Garnish with lemon wedges.
Read about the nutritional and healing properties of Dandelion Greens here.