Description
Ingredients
- 2 bunches of dandelion cut, washed well and rinsed.
- 4 cups of tap boiled water (or enough to cover dandelion in the pot)
Tahini Dressing
- 4 tablespoons tahini (sesame oil)
- 3 tablespoons water
- 1 lemon juice (adjust to taste)
- Salt
Instructions
- Chop the dandelion greens and wash them well. Place them in a pot and cover with boiled water. Keep the pot uncovered.
- Once it starts boiling, turn the heat to medium and let it boil for about 20 minutes.
- Drain the water and place the dandelion greens in a strainer until they cool off.
- Squeeze out the water from the dandelion greens with your hands.
- Tahini Sauce: Add water to the tahini and keep stirring until the mixture becomes smooth and pourable, like a thick dressing.
- Then add lemon juice and salt and adjust to taste.
- Pour the tahini sauce over the cooked dandelion greens and mix well.
- Drizzle with extra virgin olive oil.
Notes
- Once boiled and squeezed out of water, dandelion green can be kept in the refrigerator for 2-3 days before mixing them with tahini dressing.
- Dandelion greens mixed with tahini dressing can be stored in the refrigerator for up to 5 days.
- Don’t be alarmed by the large quantity—similar to spinach, dandelion greens shrink significantly once boiled.
- Be sure not to skip the boiling step, as it helps reduce their natural bitterness.
- After boiling, allow them to cool, transfer to a strainer, and squeeze out excess water with your hands. This prevents extra moisture from being released during the sautéing process.