Author Notes
Fast and easy to prepare. You can mix with pasta, have with polenta or with bake sweet potatoes. —anka
Ingredients
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1 bunch
dandelions ( 300 g ), cut
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2
zucchini (300g) sliced
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1-2
garlic cloves, grated
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1
lemon zest and juice
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Himalayan pink salt and freshly ground pepper
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2 teaspoons
coconut oil for zucchini plus 1 tsp for dandelion
Directions
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Wash and cut zucchini into coins.
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Wash and cut dandelions 4-5 cm.
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Heat 2 tsp coconut oil, saute zucchini first in a single layer 1 minute on each side. Put them into a bowl.
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Heat 1 tsp coconut oil in the same pan add garlic and lemon zest, add lemon juice and 2 tbs water.
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Add cut dandelions and cover for 2-3 minutes, cook until greens are wilted.
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Remove from heat and put into the bowl with zucchini, add salt and pepper, mix and serve.
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