This is how I make it: Gather at least 3-4 cups of pesticide-free dandelion leaves. (Make sure you know how to identify dandelions before you even get started.) For this batch, I gathered about 7 or 8 cups of dandelion leaves, cutting the clumps at the base and leaving the roots to grow new leaves. Wash them really well and pick out the tiny bits of stray plant material that sneak in.
Bring a pot of water to boil, add the leaves and bring back to a boil. Strain immediately in a colander. You can collect this first water and sip on it while you continue or save it for soup. Then do the same process at least one more time. If it's later in the season and the leaves have turned bitter, I'll do this at least three times. But in early Spring, twice is just fine. After the last straining, let it cool down a little, give the leaves a good squeeze, and loosely chop. Eleven cups of fresh leaves yield about one cup of squeezed dandelion but don't let that discourage you because a little goes a long way, flavor-wise.
Saute 6 or more cloves of chopped garlic in a little olive oil. Add the dandelion leaves and a tablespoon or so of olive oil, a tablespoon of tamari and 1-2 tablespoons of red wine vinegar. Season more if needed and serve at room temperature.
Do you make any Spring tonic foods?
Also posted at Food Renegade.