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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. Look for tahini (sesame paste) in natural-foods stores or in the international foods aisle of your local supermarket. You'll find that this side dish makes a perfect accompaniment to a piece of broiled fresh fish. 132 calories; 5 g protein; 8 g fat; 14 g carb; 4 g fiber.

  • Servings: 4
Creamed Sesame Dandelion

Photography: Lisa Cohen

Source: Body+Soul, April 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


  1. In a small bowl, whisk together tahini, soy sauce, lemon juice, and 2 tablespoons water until thoroughly blended and creamy; set aside.

  2. 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.

  3. 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.

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