photo by Rissa Miller

Since 1982, “Wildman” Steve Brill has led foraging tours and provided demos for the public, schools, nature centers, parks departments, chefs, garden and hiking clubs, nurseries, camps, etc., in parks and natural areas in the NYC area. See: https://www.instagram.com/wildmansteve/?hl=en

Below is one of Steve’s recipes featuring dandelion leaves. You can read his entire article here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_foraged_foods.php

Dandelion Colombo
(Serves 6)

1 Tablespoon oil
1 medium cauliflower, sliced
6 cloves of garlic, chopped
2 small hot chili peppers, seeds and ribs removed, and finely chopped, or to taste
6 cups dandelion leaves, arugula, or other bitter greens, rinsed, drained, and chopped
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground yellow mustard seed
Pinch ground allspice
1 cup lite coconut milk
1/2 cup firm silken tofu, drained
1/2 cup water
1-1/2 Tablespoons miso

In a large pot, heat oil and sauté cauliflower, garlic, and peppers about 5 minutes. Add chopped greens. Meanwhile, purée all remaining ingredients in a blender.

Mix the purée with the sautéed ingredients, bring to a boil, reduce the heat to low, cover, and cook another 6-10 minutes, or until the cauliflower is tender. Serve immediately while warm.