Creamy Dandelion Greens
Let the spelt swell covered with salted water overnight. Rinse in a colander, cover and let boil with water in a pot. Simmer gently about 25 minutes. Drain and let cool.
Peel the garlic and the shallots and chop finely. Rinse the dandelion leaves, spin dry and cut into wide strips. Rinse the flower gently and pat dry with a paper towel.
Pour the oil in a hot pan and sauté the shallots and garlic until translucent. Add the peanuts and cook briefly. Add the dandelion leaves and cook briefly. Pour in the cream and mix in the spelt. Season with salt and pepper and serve garnished with flower.