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 loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).