* 1/2 onion or white part of 3 leeks
* 2 garlic cloves
* Bunch of dandelion greens – about 2.5 cups
* Juice of 1 lemon
* Tumeric – 1/2 inch section, grated finely
* 2 cups bean sprouts
* 2 cups spring peas
* 1 cup cooked chick peas
* Salt or tamari to taste
Sautée the onion and garlic until translucent.
Add dandelion greens, lemon juice and turmeric, steam with lid on for 2 minutes or until slightly wilted.
Add spring peas, bean sprouts and chick peas, cook for another 2 minutes.
I like to serve this with basmati rice, and a hot and sweet plum chutney.
A wine with pear and oak overtones would be nice. But I’ll have to confer with a “winer” or two before I can recommend one.