Dandelion Nitsuke

• 225 g (8 oz) dandelion greens
• 1 tablespoon sesame oil

Pick dandelions while the leaves are still tender and before the flowers bloom. Wash the greens well and chop them finely. Heat the oil in a heavy pan, add the chopped greens, and sauté over medium heat for 2–3 minutes. Season with shoyu or thinned miso and simmer until dry. Serve sprinkled with toasted sesame seeds.