Gingered Dandelion Salad

Everyone knows that I’m obsessed with Oprah. I adore her passion, enthusiasm, and fearless search for truth. I love everything from her investigative reports to her “favorite things” giveaways. Recently I was browsing her site, and found the especially enticing article “They Might Be Weeds, but Wild Greens Pack a Nutritious Punch,” that included a recipe for dandelion greens. I put my own spin on it, and let me just say… wow. Totally different from our usual nights in the kitchen, but a super fun way to bring some more variety in our lives.

Gingered Greens

• 1 bunch  dandelion greens
• 2 cups packed spinach
• 1 cup chopped mustard greens
• 1 pound gently steamed chopped asparagus
• 2 Tbsp. olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic , chopped
• 3 large shiitake mushrooms , sliced
• 1 tsp. chopped fresh ginger
• 2 Tbsp  dark soy sauce
• Juice of 1/2 lemon
• 2 tbsp sesame seeds

Wash dandelion greens, mustard greens, and spinach and cut off the stems. Bring a pot of water to a boil. Immerse greens for 1 minute; remove to a colander and run under cold water and set aside. Steam the asparagus for only 5 minutes and then soak in cold water to stop the cooking process, then set aside with the greens. Heat olive oil in a large skillet. Add onion and sauté over medium heat, stirring occasionally, until soft then add the garlic and mushrooms; cook for about 4minutes more. Stir in greens, ginger, and soy sauce. Cook 3 minutes, then remove from heat. Add lemon juice and sprinkle with sesame seeds and enjoy!!