Dandelion Columbo

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Dandelion Columbo
From THE WILD VEGETARIAN COOKBOOK
Like the curries of India, Colombo is a traditional blend of herbs. Originating in Sri Lanka and Senegal, it migrated to the French Antilles islands of Martinique and Guadeloupe. A Haitian friend described it to me, I applied it to wild dandelions in America, and I'm offering it to you. Simple!
2 tbs. peanut oil 6 cups dandelion leaves, wild or commercial chicory leaves, or other bitter greens, chopped 1 medium cauliflower, sliced 6 cloves of garlic, chopped 2 small hot chili peppers, seeds and ribs removed, or 1/4 tsp. cayenne hot pepper, or to taste 1 tsp. coriander, ground 1 tsp. turmeric 1 tsp. yellow mustard seeds, ground 1 cup coconut milk 1/2 cup silken tofu, drained 1/4 cup water 1-1/2 tbs. mellow (light-colored) miso 1/2 tsp. rum extract, or 2 tbs. rum or any wild wine or sherry (optional)
1. Sauté the dandelions, cauliflower, garlic, and chili peppers in the peanut oil 10 minutes. 2. Meanwhile, puree the remaining ingredients in a blender. 3. Mix the puree with the sautéed ingredients, bring to a boil, reduce the heat to low, cover, and cook another 10 minutes, or until the cauliflower is tender.
Serves 6
More Dandelion Recipes Curried Dandelions Dandelion Fried Rice Dandelion Saute Dandelion Sesame
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