Dandelions defend themselves with bitterness. By the time they get ready to flower, most people don’t like them. The leaves are moderately bitter even when they’re at their best, in early spring and late fall. But you'll never know this when you apply Indian cuisine to this common, super-nutritious, easy-to-recognize wild green.
tbs. corn oil, peanut oil, sesame oil, or olive oil
9 cups young common dandelion leaves or other bitter wild or commercial greens
4-1/2 tsp. garlic, chopped
1-1/2 cups water
3/4 cup silken (the softest variety) tofu
2 tbs. mellow (light-colored) miso
1-1/2 tbs. lime juice
1-1/2 tbs. curry powder, or to taste
1. Sauté the common dandelion leaves and garlic in the oil 10 minutes.
2. Meanwhile, puree the remaining ingredients in a blender.
3. Add the puree to the dandelions, bring to a boil, reduce the heat to low, cover, and simmer 10 minutes.