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For 4 people: 400 g of fresh leaves of dandelion, 6 leeks, olive oil, cumin, black, tamari (soy sauce)
Thoroughly clean dandelion leaves and leeks.
Slice them into thin rounds. Put the vegetables in a pan and cover with about 2 litres of water. Bring to a boil and let Cook for about 1/4 of an hour over low heat with the lid.
Whisk half of the vegetables and season as desired with tamari and gomasio and serve.
(Ricetta tratta da Il Giornale della Natura, n. 152)