Dandelion greens are nutritious and full of flavor. Onion, garlic, and seasonings flavor these easily cooked dandelion greens. Use purchased or freshly picked dandelion greens in this recipe.
If you plan to pick your own dandelion greens, make sure you choose in an area that has not been treated with a pesticide or herbicide. Don't pick along roadsides or in parks where chemicals may have been used to control weeds or insects.
If you're looking for other ways to use fresh dandelion greens, consider bean dishes, soups, stews, and salads -- they make a tasty substitute for spinach in a wilted spinach salad with bacon.
- 1 pound dandelion greens
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1 whole small dried hot chile pepper, seeds removed, crushed
- 1/4 cup vegetable oil
- Salt and freshly ground black pepper, to taste
- Parmesan cheese
- Discard the dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces.
- Cook greens in an uncovered saucepan in a small amount of salted water until tender, about 10 minutes.
- Meanwhile, heat the vegetable oil in a skillet or sauté pan over medium heat. Sauté the onion, garlic, and chile pepper, stirring, until the onion is translucent.
- Drain greens thoroughly; add to the onion garlic mixture.
- Taste and season with salt and pepper, to taste.
- Serve the dandelion greens with grated or shredded Parmesan cheese.
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