This recipe is one of my favourites for detoxing because it’s so balanced. The mushrooms lend it a meaty flavour, you get a hint of bitterness from the dandelion, a touch of heat from the garlic and a bit of sour from the lemon as well as sweetness from the onion. To learn more about the benefits of dandelion, click here.
10 cups dandelion greens, tough lower stems discarded
2 litres water (for boiling greens)
3 tbsp extra-virgin olive oil
2 garlic cloves, sliced very thin
2 cups shitake mushrooms, chopped
2 cups red onion, chopped
juice of 1 lemon
grey or pink unrefined salt to taste
1. Cut dandelion leaves cut crosswise into 2 inch pieces
2. To reduce the bitterness, boil the dandelion greens ahead. (If you don’t mind the full bitter flavour, skip this step.)
3. Bring 2 litres of water to a boil. Add dandelions and cook uncovered, until ribs are tender (about 5 minutes).
4. Drain liquid in a colander, catching the extra water in a second pot to be saved as therapeutic dandelion tea. Press out excess water.
5. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic and onions, stirring, until pale golden (about 45 seconds).
6. Add the chopped mushrooms and sauté for 5 minutes until soft.
7. Add greens and sea salt and sauté until coated with oil and heated through (about 3 minutes).
8. Serve warm or cold with a garnish of seeds and squeeze of fresh lemon juice.
Makes 8 servings