Spicy Stir-fried Dandelion Greens with Spinach and Ham

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Serve this rousing stir-fry over brown rice or soft polenta, or toss it with noodles.


  • 2 tablespoons peanut oil (or canola oil)
  • 3 ounces Organic Prairie Uncured Smoked Sliced Ham, halved and cut into strips
  • 12 cup green onions, slivered (cut lengthwise and slice on the diagonal into 2-inch strips)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced gingerroot
  • 14 teaspoon red pepper flakes (or to taste)
  • 4 - 5 cups coarsely chopped, lightly packed dandelion greens (wild or cultivated, or swiss chard leaves )
  • 4 cups lightly packed, coarsely chopped spinach
  • 12 teaspoon sugar
  • 1 - 2 teaspoons toasted sesame oil
  • 1 teaspoon rice vinegar
  • salt to taste
  • 1 teaspoon cornstarch (optional)


Be sure to have all the ingredients prepared and near at hand before beginning to cook--you’re using high heat and things go very quickly.

Heat wok or very large skillet over highest flame for several minutes, until pan is very hot. Add oil and swirl it to coat most of the inside surface of the pan. Add ham, green onions, garlic, ginger and red pepper flakes; stir-fry 1 minute. Add dandelion greens, spinach and sugar; keep heat high and toss greens until wilted, 2-3 minutes. Add sesame oil, rice vinegar and salt; toss well. If excess liquid has accumulated, use a slotted spoon to remove most of the greens to a bowl. Sprinkle a teaspoon of cornstarch over the liquid in the pan, bring to boil then toss the thickened liquid with the greens. Serve immediately.

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