A zesty take on cooked greens best made when the dandelions sprout up during the spring.
Ingredients
- 4-6 cups young dandelion greens
- 2 tablespoons white or rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (may substitute another oil)
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- Salt to taste
- Optional: toasted sesame seeds or chopped peanuts for garnish
Directions
- Wash and dry dandelion greens.
- In a small bowl, whisk together vinegar, soy sauce, cayenne, sugar, and salt.
- Pour over dandelion greens and toss to coat.
- In a skillet, heat oil at medium heat, drop in dandelion greens and sauté until just wilted.
- Remove from heat and serve immediately, with toasted sesame seeds or chopped toasted peanuts for garnish.
Adapted from Berndt Berglund and Clare E Bolsby, The Edible Wild (Pagurian Press Limited, 1971).