Dandelion and Black-Bean Soup

Prepare 1 bunch dandelion leaves.  
How?  Well, it depends on how tender they are, but basically

1. Remove the bottom 2" or so of the stems
2. Wash thoroughly.  Really.  Odds are that there is more dirt on them than you can shake a stick at
3. Chop finely.  The finer you chop it, the more the flavors will integrate later. (And yeah, you're chopping the leaves and remaining stems...)

Heat 1 tbsp oil in a medium saucepan over medium heat.
Add 1 tsp cumin seeds and saute briefly till it crackles and sputters.
Add in
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 finely chopped jalapeno
and saute for around 10 seconds till everything sizzles.  
If the mix is a bit dry, you might want to add another teaspoon or two of oil.  Or not. Up to you.
Add the chopped dandelion leaves from above, turn the heat up, and stir well till the leaves have completely wilted - around 15 seconds or so.
Add 1 can black beans, drained and thoroughly rinsed.  Again, rinse the heck out of these (i put them in a strainer and run plenty of water over them. You want to get all that "tinned" flavor out)
Add a 2 cups chicken stock (or water) bring it all to a boil, and let it boil for 8 minutes.
Add the juice of 1 lemon, top with sour cream, and enjoy!

Serves 2 as a meal, or 4 as a starter

Note: For an extra-excellent kick, you can do some or all of the following

• Instead of oil, use 1/4 cup chopped pancetta (or bacon)    
• When you add in the chicken stock, add 1 tsp nước mắm (fish sauce)