Who would have thought that the humble dandelion — the same plant we try so hard to remove from our lawns — would rank among the USDA’s top four most nutritious greens? These wild, earthy leaves are packed with vitamins and minerals and make a deliciously bold side dish when quickly sautéed with garlic, onions, and a touch of heat from chili. A sprinkle of Parmesan at the end balances the slight bitterness with rich, savory depth.
INGREDIENTS:
1 pound dandelion greens, well washed
1/2 cup chopped onion
1 clove garlic, minced
1 small dried hot chili pepper, seeds removed and crushed
1/4 cup vegetable oil
Salt and pepper
Freshly grated Parmesan cheese, for serving
METHOD:
Cut dandelion leaves into 2-inch pieces. In a medium pot, bring a small amount of salted water to a boil. Add the greens and cook uncovered for about 10 minutes, until tender. Drain well and set aside.
In a large skillet, heat the oil over medium heat. Add the onion, garlic, and chili pepper and cook until the onion is translucent and fragrant, about 3–4 minutes.
Add the cooked greens to the pan and toss well to coat with the aromatic oil. Season generously with salt and pepper to taste.
Transfer to a serving dish and finish with a sprinkle of freshly grated Parmesan cheese. Serve hot or warm.
YIELD: Serves 4.
