>> 2 cups of bowtie whole wheat pasta (or pasta of your choice)
>> 2-3 cups of freshly picked (washed) dandelions with roots
>> 1 large red onion
>> 2 large cloves of garlic
>> 1/4 cup butter
>> 3 tbsp coconut oil
>> 2 tbsp spiked salt (or 2 tbsp of spices of your choice - but go very easy on the salt!)
Cut dandelion roots from the leaves right at the top of the root so that the leaves stay intact (if using young shoots). Finely chop the roots. Finely chop the onion and garlic cloves.
In a stove top frying pan (or wok) melt butter and coconut oil over low heat. Add spices and blend well. Add dandelion root, garlic and onions and allow to simmer 5-10 minutes.
After simmering add drained pasta to the pan and stir well. Simmer 1-2 minutes. Add dandelion leaves and stir. Let simmer 1 minute and serve!
(If using larger leaves you may want to increase the spices you use to help offset the bitter taste.)
Edible Wilds in Recipe: Dandelion
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