First off, submerge the dandelion greens in some cold water. Add a few lemon slices to the cold water and let this sit for about 5 minutes. Dry off the dandelion leaves and chop them up.

Also peel and chop up onion and 4 garlic cloves. Peel and grate a 1 inch piece of ginger as well to yield 2 tsp grated ginger. And clean and chop up a couple stalks of celery. Wash off and chop up a potato as well.

Saute the onion in some olive oil in a large frying pan.

Add in the garlic and ginger.

Then add in the potato and cover the pan and saute for about 10 minutes.

Uncover the pan and add in the chopped celery and dandelion along with the coriander, turmeric, cumin, and smoked paprika. Stir well so all spices mix well.

Then, cover and let cook another 8-10 minutes or until potatoes are tender and dandelion greens are wilted.

Finally season with salt and pepper. Garnish with parsley and chili flakes and enjoy warm, at room temperature, or even cold.