Wilted Dandelion Greens

Since dandelion greens have a strong flavor, but wilting them down and pairing them with peas helps to soften them into a fresh and delicious sauce.

Dandelion greens are really nutritious, and have all the usual benefits of greens but are super high in vitamins A and K, iron, calcium and manganese ­great if you’re on a healthy vegan diet.

If you don’t have access to a field of dandelions, or greens in a store ­ or if the thought of eating dandelions is just too scary ­ you can replace them with any type of green. Mizuna or watercress would be excellent choices to replace the flavor of the dandelion greens in particular.

Wilted Dandelion Greens Recipe

Prep time: 5 minutes
Makes enough for 2

{jumi [files/includes/youtube.php] [j6Dco3d­P5E]}

Ingredients

• 1 cup fresh or frozen peas
• 1/4 cup water
• 2 cups dandelion greens
• 1 lemon, zested and juiced
• 1 Tbsp apple cider vinegar
• 3/4 cup rice milk
• 1/4 cup fresh chives
• 1 clove garlic, minced
• 2 Tbsp fresh dill, or 2 tsp dried
• 2 Tbsp nutritional yeast
• salt, to taste

Directions

1. Put the peas in a pot with the water, and boil gently for 5 minutes or so, until the peas are soft and hot. Add the dandelion greens, cover, and leave them just long enough to wilt but no longer.
2. Put the peas, greens and water in a food processor and blend. Add the ricemilk, chives, garlic and dill and blend, adding enough rice milk to the consistency you want.
3. Season with nutritional yeast and salt, adjusting as necessary.