Try other greens, too.

2 c water
1 bunch dandelion greens, washed and cut into 1-inch pieces
1 T olive oil
2 cloves garlic, thinly sliced
2 – 3 T tahini, or to taste
3 T water
1 t soy sauce, or to taste
lemon juice, to taste

1. Bring the 2 cups of water to the boil and add chopped dandelion greens. Cook for 2 to 3 minutes. Drain, reserving cooking liquid, if you like, for another use (broth, to drink, for plants…).

2. Put oil and garlic slices in a skillet over low heat. Cook until garlic just begins to color. Add drained dandelion greens, and stir to coat with oil and garlic. Turn up heat some and cook for a couple of minutes.

3. Meanwhile, or before you start cooking the greens, mix together, in a small bowl, the tahini, 3 T water (you could use some of the cooking liquid here), and soy sauce. Stir until creamy. Pour this sauce into the skillet with the cooked greens and mix to combine. Heat through. Serve hot with a splash of lemon juice.