Dandelion Greens

Portion Size: ½ cup dandelion greens 

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 teaspoon salt
8 cups dandelion greensWashed, 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 cheeseOptional 


Steps:Directions: Critical Control Point /Quality Assurance
1Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
2Bring a large pot of water to a boil with 1 teaspoon salt.
3Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
4Heat olive oil  in a large skillet over medium heat; stir in onion and cook until tender, about 5 minutes.
5Stir in garlic until its fragrant, about 30 seconds.
6Increase 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.
7Season with salt and black pepper. Sprinkle greens with Parmesan cheese to serve.

Jacqueline Larson M.S., R.D.N. and Associates