Aargh, I should be asleep right now but I just have to say that I’m actually buying a home! Well, trying to. An itsy bitsy 40 year old mobile home, that is! My realtor starts the wheeling and dealing with the owner tomorrow. I am gonna try and buy it with just cash, just hand over all of Grammie’s money that she left me. Eeek! Will post updates… gotta sleep…
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Today I had a visitation from the gourmet fairy, who helped me invent this peculiar dish.
YUM! I had it with some baked cod. Tastes like spring!
If you find dandelion greens too strong, you might try substituting spinach. In that case I guess you’d want to add it last, after everything else, since it’s much tenderer than dandelion greens. You might also want to add a little lemon juice (dandelion greens have a nice tartness).
Springy Zingy Greens
1 bunch dandelion greens, chopped coarsely
2 medium to large leeks, sliced
1 dozen mushrooms (shitaake are really good), chopped coarsely
1/2 cup almonds, chopped coarsely
sprinkle of freshly grated nutmeg
tamari to taste
Heat a little canola or other mild oil or butter in a pan. Add leeks and saute for a few minutes, until they start to get soft. Add dandelion greens, mushrooms, and almonds. Stir and saute some more, adding tamari to taste and a grating of nutmeg.
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