Recipe: Wild Greens & Roots: Sautéed Dandelion with Arrowroot Cream Ingredients: - 2 cups dandelion greens, washed and chopped - 1 tablespoon olive oil - 1 clove garlic, minced - 1 small onion, finely chopped - 1 medium carrot, grated - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup vegetable broth - 1/4 cup arrowroot powder - 1 cup coconut milk (or any plant-based milk) - 1 tablespoon lemon juice - Zest of 1 lemon (optional) Instructions: 1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. 2. Add the grated carrot and sauté for an additional 2 minutes. 3. Stir in the chopped dandelion greens, salt, and pepper. Cook for about 5-7 minutes until the greens are wilted and tender. 4. In a separate bowl, mix the arrowroot powder with a little bit of the vegetable broth to create a slurry. 5. In a small saucepan, bring the remaining vegetable broth to a simmer. Slowly whisk in the arrowroot slurry, stirring constantly until it thickens (1-2 minutes). 6. Add the coconut milk to the thickened broth mixture and continue to stir for another 2-3 minutes until well combined. Remove from heat and stir in the lemon juice and zest. 7. Serve the sautéed dandelion greens topped with the arrowroot cream. Nutrition Value (per serving, recipe makes 4 servings): - Calories: 120 - Protein: 3g - Carbohydrates: 12g - Dietary Fiber: 2g - Sugars: 3g - Fat: 7g - Saturated Fat: 3g - Vitamin A: 50% DV - Vitamin C: 30% DV - Calcium: 10% DV - Iron: 15% DV Enjoy this delicious and nutritious dish that highlights the flavors of wild greens!