2 cloves of garlic, peeled and finely chopped
2 tbsp. sesame oil
2 litres (8 cups) wild greens (possibilities: plantain, dandelion, lamb’s quarters, mustard)
1 tbsp. tamari or soy sauce
2 tbsp. orange juice
2tbsp. toasted almonds
toasted sesame seeds for garnish
In a heated skillet, sauté your choice of wild greens for two minutes with sesame oil.
Add tamari (or soy sauce), orange juice and toasted almonds.
Blend well. Remove from heat.
Sprinkle toasted sesame seeds on top as a garnish and serve.
PATREON
