1 lb. fresh dandelion (cut off end stems)

1/2 lb shiitake mushrooms (cut into pieces)

1 cup walnuts

2 cloves of garlic (chopped)

2 tbsp. olive oil (plus a little more)

2 tsp. sea salt


1. Rinse and drain dandelion. Chop dandelion.

2. In a large skillet add 2 tbsp. olive oil. Brown garlic for a minute and add dandelion.

3. Sprinkle dandelion with sea salt. Drizzle a little more olive oil on top.

4. Stir frequently for about 2 minutes.

5. Add mushrooms and walnuts. (a drop more olive oil)

6. Stir frequently for about 5-7 minutes until dandelion and mushrooms are tender.

*Note: Dandelion can be chewy at times, so chop well before cooking.