Dandelion greens are abundant in the spring. Many supermarkets stock them in the fresh produce section. If you’re lucky enough to forage your own, make sure to harvest them away from trails where people and dogs have been.
One of my beloved teachers of Ayurveda, Dr. Lad, used to say, “bitter is better” and that holds true for dandelion greens. However, if this tastes too strong, just have a small quantity as a condiment. Even tiny amounts stimulate the liver and have a cleansing action.
1 bunch of dandelion greens
1 TBS olive oil
1 clove of garlic
1/2 tsp miso paste or sea salt to taste
1 TBS +/- water
Wash and finely chop dandelion greens. Mince garlic. Heat oil on medium heat and sautée garlic for one minute. Once you smell the garlic, add the dandelion greens and coat in olive oil garlic mixture. Sautée for a couple of minutes, add the water and cook until soft. Remove from heat and stir in the miso paste or add sea salt. Enjoy warm on top of rice, noodles or on the side.