Two bunches of dandelion greens. If you can’t get dandelion, this recipe works just as well with spinach.
Olive oil
Chopped garlic, 2 cloves or so
About a tablespoon of chopped preserved lemons
Cut off the stems from the dandelion greens and steam them until wilted. This will only take a couple of minutes. Heat a couple of tablespoons of olive oil in a large saute pan. Add the garlic and stir until fragrant but not brown. Add the preserved lemons and dandelions and stir once or twice to combine. Add salt to taste.
