The USDA ranks the dandelion in the top four green vegetables because of its overall nutritional value. Who would of thought that this wild weed that we spend so much time trying to get rid of in our lawns had such nutritional riches?
1 pound dandelion greens, well washed
1/2 cup chopped onion
1 clove garlic, minced
1 whole small dried hot chile pepper, seeds removed, crushed
1/4 cup vegetable oil
Salt and pepper
Cut leaves into 2-inch pieces. Place greens in a pot with a small amount of salted water and cook greens uncovered until tender, about 10 minutes. Drain greens and set aside.
In a large sauté pan, sauté onion, garlic, and chile pepper in oil. Add cooked greens to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.
YIELD: Serves 4.