To cook dandelion greens, first boil them in water for approximately 3-4 minutes to soften the stems. Remove and allow to drain. Heat 2 tablespoons good extra-virgin olive oil in a saute pan and add greens. Cook until wilted, approximately 2-3 additional minutes. Add one teaspoon of dried crushed red pepper and one clove of minced garlic to pan. Cook until fragrant, about one minute. Serve drizzled with more olive oil. Top with a good romano cheese if desired.
|Taraxacum "Dandelion" Greens|