1 pound dandelion greens
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup cooking oil
salt and pepper
Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion and garlic, in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.
Recipe for dandelion greens serves 4.
Dandelion greens are up here in zone 4 Vermont so look for them in your area. Make sure you pick them when they are YOUNG - long before they flower or they will be bitter.