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. 

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.

Squeeze lemon on top.

©Nancy Wolfson-Moche 2013