DANDELIONS, CURRIED
The Wild Vegetarian Cookbook by Steve Brill
Dandelion leaves are moderately bitter even when they're at their best, but you would never know it when you apply Indian methods to this common, super-nutritious, easy-to-recognize wild vegetable.
SERVES 6
3 tablespoons corn oil, peanut, sesame, or olive oil
9 cups young common dandelion leaves
4 1/2 teaspoons chopped garlic
1 1/2 cups water
3/4 cup drained silken tofu
2 tablespoons mellow fliglit-colored) miso
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons Curry Powder (see recipe), or to taste
1. Heat the oil in a large skillet over medium heat. Cook the dandelion leaves and garlic, stirring, for 10 minutes, being careful not to let the garlic burn.
2. Meanwhile, in a blender, combine the remaining ingredients and process until smooth. Add the puree to the dandelions and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 10 minutes.
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