Dandelion Greens
Portion Size: ½ cup dandelion greens
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 teaspoon salt | |
| 8 cups dandelion greens | Washed, trimmed and torn into 4-inch pieces |
| 1 tablespoon olive oil | |
| ½ onion | Washed, peeled and thinly sliced |
| 2 garlic cloves | Washed, peeled and minced |
| black pepper to taste | |
| 1 tablespoon Parmesan cheese | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain. | |
| 2 | Bring a large pot of water to a boil with 1 teaspoon salt. | |
| 3 | Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled. | |
| 4 | Heat olive oil in a large skillet over medium heat; stir in onion and cook until tender, about 5 minutes. | |
| 5 | Stir in garlic until its fragrant, about 30 seconds. | |
| 6 | Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. | Cook until internal temperature reaches 135°F. |
| 7 | Season with salt and black pepper. Sprinkle greens with Parmesan cheese to serve. |
Posted in Vegetable Recipes
