Creamed Sesame Dandelion
Available commercially and in the wild, dandelion greens have a bitter flavor that needs equally assertive flavors to stand up to it. In this recipe, garlic, lemon juice, and a creamy sauce made with tahini handle the job well. You'll find that this side dish makes a perfect accompaniment to a piece of broiled fresh fish.
- Total Time:
- Servings: 4
Photography: Lisa Cohen
Source: Body+Soul, April/May 2006
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
- Coarse salt
- 1 pound dandelion greens, stemmed, washed, and cut into 1-inch pieces
- 1 tablespoon olive oil
- 3 medium garlic cloves, thinly sliced
In a small bowl, whisk together tahini, soy sauce, lemon juice, and 2 tablespoons water until thoroughly blended and creamy; set aside.
In a large pot of boiling salted water, cook dandelion greens until wilted, 2 to 4 minutes. Drain, spreading greens out in the colander to prevent further cooking.
Dry empty pot and return to stove. Add oil and garlic and cook over medium-low heat, stirring frequently, until garlic is golden, about 2 minutes. Stir in the dandelion greens; season with salt. Pour the tahini mixture over the greens and mix thoroughly until the sauce thickens and the flavors have mingled, about 2 minutes. Serve immediately.