LeadForward Vol.1 No. 3

Yield & Time Serves: 2–3

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes

Ingredients •1 large bunch of dandelion greens, rinsed well and chopped •2 tablespoons extra-virgin olive oil (or bacon drippings) •3 cloves garlic, thinly sliced •1 small onion, diced (optional) •1/2 teaspoon red pepper flakes (optional) •1/2 teaspoon sea salt or smoked salt, more to taste •1/4 teaspoon black pepper •Juice of 1/2 lemon •1 teaspoon honey or maple syrup (optional) •1/4 cup vegetable or chicken broth (optional) Instructions 1. Rinse and chop the dandelion greens.

Serving Notes These sautéed greens pair beautifully with roasted chicken, grilled fish, beans, rice, or other light proteins. They also work well as a topping for warm grains or as a flavorful component in a bowl-style meal. Flavor Notes The slight bitterness of dandelion greens mellows when cooked and complements savory fats and aromatics. Lemon juice brightens the dish, while smoked salt adds an earthy, rustic depth. A hint of honey or maple syrup offers optional balance without overwhelming the palate. 2. Heat olive oil or bacon drippings in a skillet over medium heat. 3. Sauté onion for 3–4 minutes, then add garlic and red pepper flakes. 4. Add greens, tossing until wilted; season with salt and pepper. 5. Add broth if desired and simmer 5–7 minutes for tenderness. 6. Finish with lemon juice and honey or maple syrup. Adjust seasoning as needed.

Alternate Recipe...

55