red dandelion and napa cabbage, water sautéed

I had some red dandelion greens left over so I water-sautéed them with Napa  (aka Chinese) cabbage.  The result is a cleansing, bone-strengthening, fiber-rich, easily digestible dish.


serves 3


10-20 red dandelion leaves

one quarter of a medium-sized Napa cabbage

1 scant teaspoon unfiltered, unpasteurized apple cider vinegar

Process  Wash the dandelion greens and Napa cabbage well by immersing each in  a bowl of water, separately.


Cut the tough red ends off the dandelion leaves.  Cut the leaves into pieces about 1-2 inches wide.


Set aside.  Slice the Napa cabbage into quarter-inch-thick rounds and set aside.


Fill a medium-sized skillet with about one inch of water. Place it on a medium flame. When the water boils, add the Napa cabbage.


Use cooking chopsticks to separate the leaves of the cabbage. Add the dandelion greens and mix them together.  When both vegetables are wilted and the dandelion has become a more intense shade of green, add the apple cider vinegar.


Let the vinegar infuse the greens. Remove from pan and serve in individual bowls.

©Nancy Wolfson-Moche 2014