2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
½ green bell pepper, chopped
1 large bunch of dandelion greens, washed and roughly chopped
½ of a lemon, sliced into two quarters, for juice
3 large garlic cloves, minced
1 teaspoon sea salt
2 tablespoons toasted pumpkin seeds, optional
- In a medium-sized skillet or pan, sauté the onion and green pepper in olive oil on medium, to get their juices cooking – about 3 minutes.
- Add the greens and half of the lemon juice. Cover and cook on medium heat for about 3 minutes to tenderize the greens.
- Uncover and add the rest of your lemon juice, garlic, and sea salt. Mix all the ingredients in well and turn the heat up to medium-high. Let the greens cook until you start to smell the caramelizing happen – a sweet, charred aroma – about 2 to 3 minutes. Stir once. Let it cook for another minute or so.
- Serve hot, sprinkled with toasted pumpkin seeds (whole or ground in a coﬀee grinder) if you have them on hand.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.”
Saturated Fat: 1g