I put a heaping teaspoon of unrefined sesame seed oil (Spectrum Organics) in a seven-inch frying pan and turned the gas stove on medium-high to heat it up. I washed and stacked about a dozen dandelion leaves on my cutting board and then sliced the stack into very thin strips. I placed them in the pan, stirred evenly, and turned the heat down to medium-low.
While that was starting to cook, I brought out my leftovers from the refrigerator: a mixture of cooked quinoa, brown basmati rice, and wild rice, and a mixture of cooked lentils, kombu seaweed, and onion. I scooped out enough for a single meal and placed it on top of the greens in the pan, then drizzled a little water over it (about a tablespoon). I turned the heat down to low and covered the pan.
While that was slowly steaming, I boiled some water for tea, and washed some dishes. I'm telling you this, because otherwise, I did not use a timer to mark how long it was taking to cook the food. I knew it wouldn't take very long, because most of it I was only reheating and the dandelion greens did not need to cook much at all. (They're often used raw as a salad green.) Then when the tea water had come to a boil and the tea was steeping, I plated up my dinner.
I placed the whole mixture in a bowl, sprinkled gomasio and a little Ohsawa soy sauce over the top, and took its picture. Then I ate it. It was very good. And there was no bitterness at all. Some of the pieces of dandelion greens had become delicately light and crispy, adding a little crunch to the overall dish. Yum, yum!
See Also:
Dandelions, Rediscovering The Wild Greens
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Vegetables For Centering
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