Sautéed Dandelion, Kale, Chard, and Radicchio
Ingredients:
1 leaf of dandelion
1 leaf of kale
1 leaf of chard
1/4 of radicchio
½ teaspoon of cumin seeds
½ teaspoon of ajwain seeds
½ teaspoon of turmeric powder
½ teaspoon of fenugreek seeds
½ teaspoon of coriander seeds
2 tablespoon of sesame oil
Salt to taste
Directions:
In a wok or a pan, heat oil in a medium heat. Once the oil is hot, add cumin seeds, coriander seeds, fenugreek seeds, and ajwain seeds. After they turn brown, add nicely washed and chopped greens. Add turmeric and salt. Stir well. Lightly saute in a medium heat and turn off the heat after 3-4 minutes. It is now ready to be served.
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
METHOD
1 Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
3 Toss with sesame oil. Season with salt and pepper.
