Sautéed Dandelion Greens

November 3, 2011

Sautéed Dandelion Greens

Philippe, Tucson CSA

2 tablespoons olive oil
1 bunch dandelion greens
1 small onion, chopped
2 cloves garlic, minced
1-2 teaspoons red chile flakes
2 tablespoons grated Parmesan cheese
salt and pepper to taste

Chop the greens in 2-inch segments and blanch them in salty
water until the stems are tender (about 5 minutes). Drain the
greens in a colander.

Sauté onions, garlic and red chile flakes in olive oil on
medium heat until onions are translucent. Add greens and stir
gently until well mixed. Salt and pepper to taste. Sprinkle
with Parmesan cheese before serving.

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