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.

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serves 3

INgredients

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.

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

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

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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.

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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.

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

©Nancy Wolfson-Moche 2014