Dandelion Greens with a Kick

People may not care for weeds in their gardens, but dandelions—and certain other weeds—are edible and can be used for a whole host of culinary purposes. The Academy of Nutrition and Dietetics notes that edible wild greens, like dandelion, taste good, are low in calories and are packed with vitamins.

Dandelion greens are a bit bitter and not for everyone but I encourage you all to try them.  I found this recipe online and it is delicious.  Thank you Allrecipes!

Ingredients:
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, thinly sliced
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (optional)

Directions:

1. Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
2. Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
3. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
4. Sprinkle greens with Parmesan cheese to serve.

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Printed From Allrecipes.com 9/30/2017