dandelion greensToday 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 or chard. 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 large bunch dandelion greens, chopped coarsely
2 medium to large leeks, sliced
1 dozen mushrooms (shiitake 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.