Chickpea and Garlic-Sesame Dandelion Greens

This is a decadent and satisfying dish that can certainly stand alone, but also serves as a base for grilled wild shrimp or organic chicken.  The best part is how little time it takes to prepare.  Tahini and tamari are easily found in most supermarkets.  Vary the recipe by substituting almost any green in place of dandelion:  kale, spinach, collards, even broccoli or green beans.

1 lb dandelion greens, rinsed and ends trimmed
1 1/2 cups cooked chickpeas or 1 can Eden brand chickpeas, rinsed and drained
2-3 cloves garlic, minced
1 tbsp extra-virgin olive oil
2 tbsp tahini (sesame seed paste)
3 tbsp water
1/2 tsp organic tamari (wheat-free soy sauce) or Bragg's Amino Acids
1/4 tsp Celtic sea salt

Mix tahini, tamari and water and stir until creamy.  Set aside.  

Bring a large pot of water to a boil and drop in dandelion to blanch for 1 minute. Drain and set aside.

Heat oil in a large sauté pan and add garlic for 2 minutes, until fragrant.  Add chickpeas and stir for 1-2 minutes.  Add dandelion and salt and stir.  Remove from heat and allow to cool down before adding tahini sauce.  Return to heat and stir through until warm.  Enjoy immediately.