When spring is here more fresh green leafy vegetables come with it. Dandelions are one of those vegetables that appear in late winter beginning of spring. It’s a leafy green vegetable that has a bit of a bitter taste. My mom used to make it often during lent time since it’s a vegan dish. There are two common recipes that can be made with this vegetable, and they’re both vegans. I’m sharing one of which today. I often find dandelion at stores that sell Arabic produce or it can be also found at some other grocery stores, I found this at Sprouts and the extra bonus it’s organic.
- 2 bunches of dandelion cut and washed
- 4–6 cups of boiled water (or enough to cover dandelion)
- 4 tablespoons tahini (sesame oil)
- 3 tablespoons water
- 1 lemon juice (adjust to taste)
- Chop dandelion and wash well, place it in a pot and cover with boiled water. Keep pot uncovered.
- Once it starts boiling, turn the heat on medium and let it boil for about 20 minutes.
- Drain the water out and place dandelion on a strainer until it’s cooled off.
- Squeeze water out of dandelion with your hands.
- Pour tahini sauce over the cooked dandelion and mix well.
- Add water to tahini and keep stirring, until the mix turns into a liquid pasty, it will look more like a thick dressing, then add lemon and salt.