Lemon and Dill Dandelion Greens
3 lbs Dandelion Greens, cut into thirds
2 lbs Leeks or Spring Onions, ½” slices
3 lbs Romaine Lettuce, cut into thirds
2 cups water
1 lg bunch dill, coarsely chopped or 1 Tbl dried
Salt and Pepper to taste
Juice of 1 lemon
Boil enough water to cover dandelion greens. Once boiling add dandelion greens and cook for 5 minutes, drain. Add dandelion greens and leeks into large cooking pot along with 2 cups water, cook for 20 minutes on medium heat. Add lettuce and continue cooking for 30 more minutes. Add olive oil, salt and pepper and cook uncovered for 15 additional minutes. Turn off heat and stir in dill and lemon juice. Great served over rice and can be frozen in individual portions.