- 2 large bunches dandelion greens
- 2 T. olive oil
- 3 cloves garlic, minced
- 1/4 cup pumpkin seeds, coarsely chopped
- 1 T. balsamic vinegar
- Sea salt and pepper to taste
- Basil chiffonade for garnish
Wash dandelion greens, roll them together and thinly slice (chiffonade).
Place damp greens in a large mixing bowl. Drizzle them with a little olive oil and sea salt, and massage gently for a minute or so (this will greatly reduce their bitterness).
Heat skillet to medium, and add remaining oil.
Add garlic and chopped pumpkin seeds, stirring constantly for 1-2 minutes.
Stir in the balsamic vinegar.
Drizzle the hot vinaigrette over the greens, toss, salt and pepper to your taste. Add chiffonade basil for a garnish.
You can serve this as a side salad, or add the protein of your choice (garbanzo beans, lentils or any legumes, chicken or shrimp) to make it into a main dish. In lieu of pumpkin seeds, you can use other seeds or nuts of your choice. Add a tablespoon of nutritional yeast for a cheesy taste and texture.
From my table to yours - enjoy!