From Marika Blossfeldt’s “Essential Nourishment”
Serves 4
Use tender, small wild dandelion greens, cultivated dandelion greens or any other type of leafy green.
Greens:
2 cups water
1 pinch salt
1 bunch dandelion greens, stems removed, chopped into ½-inch pieces
2 cloves garlic, sliced
2 tablespoons olive oil
Dressing:
3 tablespoons tahini (sesame butter)
5 tablespoons water
1 tablespoon maple syrup
1 tablespoon soy sauce
juice of ½ lemon
1 Bring the water to a boil. Add the salt and dandelion greens and cook covered over high heat, stirring occasionally, until tender, about 3 minutes. Drain.
2 Sauté the garlic in the oil until light golden, 1 to 2 minutes. Stir in the cooked dandelion greens.
3 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.
4 Pour the dressing over the cooked greens and stir until the greens are coated.
Serve hot with cooked grains and a root vegetable.
Permission given by author Marika Blossfeldt for reprint. Published by: Delicious Nutrition, Beacon, NY 12508. Distributed by Emerald Book Company. Marikab.com
