2 cups water
1 lb Dandelion greens, washed, stemmed and chopped into 1-inch pieces
2 teaspoons extra virgin olive oil
2 cloves garlic- thinly sliced
salt to taste
2 tablespoons tahini
3 tablespoons water
1/2 teaspoon tamari (naturally brewed soy sauce)
Freshly squeezed lemon juice
Bring the 2 cups of water to a boil in a large 10-or 12-inch skillet that has a tight-fitting lid. Add chopped dandelions and cook for 2 to 3 minutes. Drain the cooked dandelion greens and set aside.
Heat oil over low-to-medium heat in the skillet and saute the garlic slices for 1 to 2 minutes, until light and golden. Stir in the precooked dandelions and a pinch of salt. Cover and cook over low heat for 1 to 2 minutes to let the flavors mingle.
In a small bowl, combine tahini, water and tamari and mix until creamy. Pour sauce into the pan with cooked greens and stir until thoroughly mixed. Serve hot with a squeeze of lemon juice if desired.