1 pound dandelion greens1 cup chopped onion3 clove garlic, minced1 chopped jalapeno1/4 cup olive oilSalt and pepper
Parmesan cheese
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, garlic, and jalapeño pepper 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 and scrambled eggs.
Serves 4
Recipe by Customer Jessica C.
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This recipe was most recently featured in
Boston Organics Newsletter No. 35 of 2013.