This quick, simple dish is flavourful, and deeply nourishing.
If you have shied away from Shiitake mushrooms in the past, now is a chance to enjoy them. Their rich flavor provides an ideal counterpoint to the bitter freshness of Dandelions. Shiitakes are immune-enhancing and antiviral. For more about Dandelions, see http://www.drmahaliafreed.com/weeds-as-nourishing-spring-food-dandelion-greens/ .
- 1/2 lb or so of fresh Shiitake mushrooms, sliced (can use dried – soak in just-boiled water first)
- 1 large bunch dandelion greens, washed and chopped (or substitute kale or collard greens)
- 1 large onion or 2 small onions, chopped
- 2-3 cloves garlic, minced
- 1 tbsp fresh grated ginger (optional)
- 1/2 tsp sea salt, or to taste
Heat olive oil in a sauté pan. Sauté 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 saute/simmering until greens are cooked (about 5 min).