Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
Yield: serves 8
- 1 cup lentils, picked over and rinsed
- 4 Tbsp. extra-virgin olive oil
- 1 large yellow onion, peeled and chopped
- 4 cloves garlic, crushed and peeled
- 1 small red chile, stemmed and finely chopped
- 1 (1") piece of ginger, peeled and finely grated
- 1 large bunch dandelion greens, well washed and chopped
- 4 Tbsp. freshly squeezed lemon juice
- 1 tsp. ground cumin
- Salt and freshly ground black pepper
- Put lentils in a medium pot with 9 cups water and bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until lentils are just tender, 20-30 minutes.
- Meanwhile, heat oil in a medium skillet over medium heat. Add onions, garlic, chiles, and ginger and cook, stirring often, until onions are soft, about 10 minutes.
- Add onion mixture, dandelion greens, lemon juice, and cumin to lentils. Season to taste with salt and pepper. Simmer, covered, until greens are tender, about 20 minutes.