2 ingredients + 2 pans + 2 cooking styles = 1 balanced dish.
1 bunch dandelion greens
6-7 shitake mushrooms
1 Tablespoon EVOO (Extra Virgin Olive Oil)
2 pinches sea salt
Wash the dandelion greens
and shitake mushrooms separately, and well.
Remove the stems from the shitake mushrooms. Slice the caps into thin strips.
Set aside. Remove the ends with the red stems at the bottom of the dandelion leaves. Chop the dandelion greens into 2” wide pieces.
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.
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.
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.
Top with the browned shitake mushrooms.
©Nancy Wolfson-Moche 2013