You will need:  

a “bunch” of dandelion leaves

kettle and a 2-quart (or larger saucepan) or 2 large saucepans

1 gallon of water

stove or other heat source

 2-quart storage dish with a tight lid

 tamari

powdered (or granulated) garlic or fresh garlic, finely minced

extra virgin olive oil

Method:   

Harvest a pound of dandelion (or chicory) leaves.

Or buy them in the produce department of your favorite store.

Fill the teakettle (or saucepan) with water and put it on a high heat.

Pick out any yellow, brown, or blackened leaves. Rinse well. Cut into 1-inch pieces.

Put the cut dandelion greens into the empty (cold) saucepan.

When the water boils, pour it over the greens, just enough to cover them.

Refill the kettle and return it to a high fire.

Stir the greens in the hot water. You may taste the water if you wish. It is bitter.

We are leaching the bitterness out (but not the nutrition) out of the dandelion.

When the kettle boils, drain the greens, then cover them with boiling water.

Refill the kettle and return it to a high fire.

Put a fire on under the dandelion greens and bring them to a boil.

Drain the greens and again cover with boiling water from the kettle.

You may taste the water if you wish. It is less bitter than the first.

Cook greens until fairly soft, about 20-30 minutes.

Put hot greens in storage dish.

Add 2 tablespoons tamari and stir.

Add 2 teaspoons garlic powder or 3-4 cloves fresh minced garlic and stir.

Add ½ cup olive oil and stir.

Taste. Add more tamari, more garlic, or more oil as your taste buds decree.

Serve warm or cold. Store, tightly lidded, in the refrigerator.