greens and leftovers to go

December 27, 2013 • Nancy Wolfson-Moche

We left early for a day of skiing, so my vegetables for breakfast were packed in a tiffin carrier: sunchokes  left over from yesterday with fresh water-sautéed dandelion greens. 

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serves 1

INgredients

5-6 dandelion leaves

1/2 lemon

Process Wash the dandelion leaves well. Cut them into two-inch-long pieces. Fill a stainless steel skillet with about one inch of water; add a pinch of sea salt and bring water to a boil. Add the dandelion leaves; when they wilt and turn a brighter shade of deep green, remove with a wire mesh skimmer (they cook in about 30 seconds).  Place in a stainless steel carrier (as shown here) or on a plate.

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Squeeze lemon on top.

©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I’m very impressed by all the elements you are able to pack into the lesson without it seeming at all overwhelming: the review, the actual cooking skills, the creativity of coming up with their own dishes, the chance to present their creations, the opportunity to learn about and share thoughts on something else (in last week’s case, the feelings represented in the book), the execution of their  jobs, the responsibility for one’s station/implements and the overall following of directions…..all without losing the fun quotient. No wonder the kids love coming!  You’ve really created something special so kudos to you!

- T.