Dandelion Greens with Dressing

1. Wash 1 pound greens in salted water, cut into 2” pieces.

2. Cook uncovered in ½–inch salted boiling water for about 10 minutes, until tender.

3. Sauté 1 diced onion, 1 minced clove garlic, and 1 small dried red pepper, crushed, in 2–4 tablespoons of oil.

4. Drain greens, add to onion mixture. Salt and pepper optional.

5. Serve with grated Parmesan cheese. Makes four servings.

Fresh dandelion salad is excellent on its own or cut half and half with other salad greens. Try this dressing from Sunrise Herb Farm.

To 8 cups of greens add:
¼ cup olive oil
1 tablespoon tamari
2 teaspoons lime juice.

For elegance, also add:
½ cup chopped chives
¼ cup chive flowers

Optional: Add 1 cup chopped dandelion flowers. You might want to pinch off the green bracts and calyx.