Sauteed Dandelion Greens With Garlic Recipe

Compared to spinach, one of our present-day “superfoods,” dandelion leaves have eight times more antioxidants, two times more calcium, three times more Vitamin A, and five times more vitamin K and vitamin E.

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.

Sauteed Dandelion Greens With Garlic Recipe

1 pound dandelion greens
1/2 cup onion (finely chopped)
1 clove garlic (minced)
1 whole small dried hot chile pepper (seeds removed, crushed)
1/4 cup vegetable oil
Salt and black pepper, to taste
Garnish: parmesan cheese

1. Discard the dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces.

2. Cook greens in an uncovered saucepan in a small amount of salted water until tender, about 10 minutes.

3. 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.

4. Drain greens thoroughly; add to the onion garlic mixture.

5. Season with salt and pepper, to taste.

6. Serve the dandelion greens with grated or shredded Parmesan cheese.