Both Stefan and I have eaten wild dandelion greens before. In fact, our former co-apprentice, Anna, from Sisters Hill Farm prepared it for us a few times. She used a tahini based dressing. It was simple and it was good. I’ve adapted her idea here and I cheat a little bit because I use a store-bought dressing. If the Dandelion Greens have been too bitter for your taste, you should try this!
Begin by making the rice. This will cook while you’re doing the rest.
In a large frying pan, sauté the carrot and squash. After about 5 minutes throw in the onion. At this point feel free to add black pepper or whatever you like in a simple stir fry. Remember that it’s eventually getting covered with a tahini based dressing.
Wash the dandelion greens and chop into large pieces. In a large sauce pan, steam for 3 minutes or until wilty. Remove from heat and drain the water.
Fill a bowl with rice. Put the stir fried veggies over it. Top off the pile with a generous portion of steamed dandelion greens and cover it all with a healthy amount of Goddess Dressing. Mix together with a fork and eat.