This quick, simple dish from my friend Mahalia, is flavourful, and deeply nourishing. Dandelion greens seem to appear at different times in different places across the continent, but they should be easy to find right now.
1 tbsp olive oil
1 medium-large onion (or 2 small onions), chopped or sliced
2-3 cloves garlic, minced
up to 1 tbsp fresh grated ginger (optional)
1/2 lb or so of fresh Shiitake mushrooms, sliced (can use dried – just soak in boiled water first)
1 large bunch dandelion greens, washed and chopped (or substitute 3-4 cups chopped kale or collard greens)
1 tbsp tamari soy sauce or 1/2 tsp sea salt, or to taste
Heat olive oil in a saute pan. Saute onions, garlic and ginger in oil, adding water as needed, until onions are very soft. Add salt, shiitakes, with more water if needed, and let simmer at medium heat, covered, for about 8 minutes. Add dandelion greens/kale/collards and more water if needed, cover, and continue to cook until greens begin to soften and wilt (about 2 minutes for dandelion, 5 with kale or collards).
Makes 2-3 servings.