dandelion + shitake

2 ingredients + 2 pans + 2 cooking styles = 1 balanced dish.

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serves 2

INgredients

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1 bunch dandelion greens

6-7 shitake mushrooms

1 Tablespoon EVOO (Extra Virgin Olive Oil)

2 pinches sea salt

½ lemon

Process

Wash the dandelion greens

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and shitake mushrooms separately, and well.

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Remove the stems from the shitake mushrooms. Slice the caps into thin strips.

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Set aside. Remove the ends with the red stems at the bottom of the dandelion leaves. Chop the dandelion greens into 2” wide pieces.

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Heat a medium-sized cast iron skillet on a medium flame. When it is hot, after about 2 minutes, add the olive oil. Then add the sliced shitake.

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Use cooking chopsticks to sauté the mushrooms, letting them brown slowly. As they begin to soften, add a pinch of sea salt. Let the mushrooms cook for about 5-10 minutes. This is oil sautéing.

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In the meantime, heat about 1-inch of water in a medium-sized stainless skillet. Add a pinch of salt. When the water boils, add the cut dandelion greens. They will cook in less than a minute; you will know they are cooked when they wilt and turn a brighter shade of green. Squeeze the lemon juice on the greens when they are cooked but still in the pan. Remove them from the water with a mesh skimmer or a slotted spoon, and place on a plate. This is water-sautéing.

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Top with the browned shitake mushrooms.

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©Nancy Wolfson-Moche 2013